30 pieces

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

Love the mint-pea combination!

August 07, 2016
I haven't tried minted-pea puree on bruschetta yet, but have served in on pasta in a pasta salad dish, and found the mint-pea combination to be absolutely delicious!

charoulli's Review

June 11, 2010
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 :(