Description
This Pea Bruschetta Recipe (Pea Crostini) is a fresh, quick appetizer made with lemony peas, parmesan, and crispy toasted ciabatta—perfect for entertaining or a light lunch.
Ingredients
Scale
For the pea topping
- 1 cup frozen peas, defrosted
- Small handful pea shoots (optional)
- ¼ cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- ½ clove garlic
- Salt and pepper to taste
For the bruschetta
- 6 slices ciabatta bread
- 2 tablespoons olive oil
- ½ clove garlic
To serve
- Pea shoots
- Fresh parmesan
- Lemon zest
- Black pepper
- Extra virgin olive oil
Instructions
- Make the pea topping
Add peas, parmesan, olive oil, lemon juice, garlic, salt, and pepper to a food processor. Pulse until slightly chunky.
For extra texture, reserve a small handful of whole peas and fold them in after blending. - Toast the bread
Preheat broiler or grill. Drizzle ciabatta with olive oil and toast 2–3 minutes per side until golden.
Rub warm toast with garlic. - Assemble the crostini
Spread pea mixture over toast. Add parmesan, lemon zest, and pea shoots.
Drizzle with olive oil and black pepper.
Spoon a few whole peas on top for texture and color.
Notes
No need to cook peas—just thaw or blanch for 60 seconds
Add extra lemon juice for brighter flavor
Try mascarpone for a creamy base
Top with a soft egg for a brunch twist
Can be smooth or chunky depending on preference
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Toasting
- Cuisine: Modern Australian
Nutrition
- Serving Size: 1–2 slices
- Calories: 205 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 8 mg