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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.

All You MARCH 2008

  • Yield: 30 pieces
  • Cost Per Serving:$.17

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 85
  • Fat: 3g
  • Saturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 3mg
  • Sodium: 182mg
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