Ok.. this tasted horrible. I made this for a cocktail party, and those who dared to put these in their plates had a bite and left the rest. It was a very weird combination: peas and mint. I'm never making these again. I even threw away the magazine clipping. Weird texture in your mouth, very minty but also strong pea flavor. Just weird. Sorry recipe :(
Bruschetta with Minted Pea Puree
Brushetta with Minted Pea Puree starts with crispy slices of French baguette and are topped with a pea puree that includes mint, cream cheese, and Parmesan cheese.
Yield: 30 pieces
Cost per Serving: $.17
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Amount per serving
- Calories: 85
- Fat: 3g
- Saturated fat: 1g
- Protein: 3g
- Carbohydrate: 13g
- Fiber: 1g
- Cholesterol: 3mg
- Sodium: 182mg
- 1 (10 oz.) French baguette, cut into 30 (1/2-inch) slices
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 (10 oz.) box frozen baby peas
- 1/4 cup finely chopped fresh mint
- 3 ounces cream cheese, at room temperature
- 1 tablespoon grated Parmesan
- Salt and pepper
- Make toasts: Preheat oven to 375°F. Lay baguette slices out in a single layer on a baking sheet and bake for 10 minutes, or until dry and crispy. Cut 1 garlic clove in half. Brush one side of each toasted baguette slice lightly with olive oil and rub with cut side of garlic clove. Return toasts to oven for 4 minutes. Cool completely.
- Make pea puree: Mince remaining garlic clove. Place peas, minced garlic and 1/3 cup water in pan, bring to boil and cook for 5 minutes. Puree mixture in food processor until smooth. Let cool for 5 minutes. Add mint and process again until mint is blended in. Let cool completely in food processor bowl.
- When pea mixture is cool, pulse in cream cheese and Parmesan until combined; season with salt and pepper. When ready to serve, spoon a small amount of puree onto each toast.
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