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Pea Bruschetta with Lemon & Parmesan<\/p>\nPea Bruschetta with Lemon & Parmesan<\/p>\n
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1 C. frozen peas (defrosted)<\/p>\n
small handful of pea shoots – optional<\/p>\n
\u00bc C. grated parmesan cheese<\/p>\n
3 T. olive oil<\/p>\n
1 tsp. lemon juice<\/p>\n
\u00bd clove garlic save the other half for the bruschetta<\/p>\n
salt and pepper to taste<\/p>\n
<\/p>\n
6 slices ciabatta<\/p>\n
2 T. olive oil<\/p>\n
\u00bd clove garlic<\/p>\n
<\/p>\n
Pea shoots<\/p>\n
Fresh Parmesan<\/p>\n
lemon zest<\/p>\n
black pepper<\/p>\n
extra virgin olive oil<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pea Bruschetta with Lemon & Parmesan 1 C. frozen peas (defrosted) small handful of pea shoots – optional \u00bc C. grated parmesan cheese 3 T. olive oil 1 tsp. lemon juice \u00bd clove garlic save the other half for the bruschetta salt and pepper to taste 6 slices ciabatta 2 T. olive oil \u00bd clove garlic Pea shoots Fresh Parmesan lemon zest black pepper extra virgin olive oil To make the Pea Topping: Place the ingredients…<\/p>\n