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.
Ingredients
- 1 tablespoon butter
- 4 shallots , minced
- 0.75 cups fresh or frozen peas
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh mint
- 6 slices ciabatta bread
- 2 tablespoons extra-virgin olive oil , or as needed
- 1 clove garlic , peeled
Instructions
-
1
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.
-
2
Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
-
3
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.
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4
Remove from oven and spread with pea mixture. Serve immediately.
Nutrition Facts
Per serving
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