Pea Pesto and Goats’ Cheese Bruschetta Recipe
A fresh and vibrant appetizer featuring crunchy toasted bread topped with a bright pea pesto and creamy goat’s cheese, perfect for spring or summer entertaining.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 bruschetta slices
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pea Pesto
- 1 1/2 cups fresh or frozen peas
- 1/3 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1 garlic clove, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
For the Bruschetta
- 1 baguette, sliced into 1/2 inch thick pieces
- 4 ounces goat’s cheese, softened
- Olive oil for brushing
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the Pea Pesto: Blanch the peas in boiling water for 2 minutes until tender, then drain and rinse under cold water to stop cooking. In a food processor, combine peas, basil, Parmesan, pine nuts, and garlic. Pulse while slowly drizzling in olive oil until a smooth, spreadable consistency is achieved. Season with salt and pepper to taste.
- Toast the Bread: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil. Toast in the oven for 8-10 minutes or until golden and crispy.
- Assemble the Bruschetta: Spread a generous layer of goat’s cheese onto each toasted bread slice. Top with a spoonful of the pea pesto. Garnish with fresh basil leaves if desired.
- Serve: Arrange the bruschetta on a serving platter and serve immediately while the bread is still warm and crisp.
Notes
- Frozen peas can be used if fresh peas are not available; just thaw before blending.
- For a nut-free version, substitute pine nuts with sunflower seeds or omit altogether.
- Pea pesto can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust olive oil quantity in pesto for desired consistency.
- Use a crusty baguette for best texture contrast in the bruschetta.
