Pea Bruschetta
(recipe is from Sale & Pepe magazine, Serbian issue for June 2009)
Chop a half of onion and fry it a little on 2 Tbsp olive oil and 3 stalks of mint. Add 200 g fresh peas, pour clear stock (chicken or beef, doesn’t really matter) enough that it doesn’t burn, season with salt and black pepper and saute for about 15 minutes. In the meantime, using 4 cm diameter round cookie cutter, cut out 16 circles from a sliced bread and grill them in the oven (not too much). Puree peas in a blender, add more stock if needed and spread thick on toasted bread circles. Decorate with some beef prosciutto and Emmentaler cheese.
12 Comments
Beautiful! Your pea puree looks fresh and delicious.
Wow, it's gorgeous! It sounds so tasty, too!
That looks really good!Cheers,Rosa
predivno izgleda…
this is perfect! and easy! lovely idea and i am going to use it for my next party!
This is very different! For another kind of bruschetta, try Artichoke Rosemary Bruschetta.
I will try this and use my garlicboss to rub some garlic on the bread. I can't wait!
Fantastično izgleda!
Looks delicious! I love the color of the peas and great photo too!
Kako jednostavno, a opet neodoljivo šarmantno i elegantno!Marija, majstorica si koja od najednostavnijih stvari napravi malo čudo!
Great photo! Your pea bruschetta looks delicious!
wow, ali stvarno fantasticno izgleda!!!
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