Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. I have also made it with frozen peas.

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.

    Advertisement
  • Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.

  • Remove from oven and spread with pea mixture. Serve immediately.

Nutrition Facts

225 calories; protein 6.9g; carbohydrates 36.9g; fat 5.6g; cholesterol 5.1mg; sodium 397.6mg. Full Nutrition
Advertisement