Pea Bruschetta with Lemon & Parmesan

 

1 C. frozen peas (defrosted)

small handful of pea shoots – optional

¼ C. grated parmesan cheese

3 T. olive oil

1 tsp. lemon juice

½ clove garlic save the other half for the bruschetta

salt and pepper to taste

 

6 slices ciabatta

2 T. olive oil

½ clove garlic

 

Pea shoots

Fresh Parmesan

lemon zest

black pepper

extra virgin olive oil

 

To make the Pea Topping: Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is cooked. To make the Bruschetta: Pre-heat your broiler or grill. Drizzle the bread slices with the olive oil. Toast for 2-3 minutes a side until crisp and golden brown. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread. To assemble your Bruschetta: Spread the pea topping over the 6 slices of toast. Add extra parmesan and lemon zest to each bruschetta then top with additional pea shoots. Drizzle with extra virgin olive oil and garnish with black pepper.