Lemon Dill Pea and Mint Bruschetta
Lemon Dill Pea and Mint Bruschetta
Ingredients
For the Smashed Peas
- 2 cups frozen peas, thawed
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bruschetta
- 1 baguette, sliced into 1/2 inch thick rounds
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, halved
- 1/4 cup feta cheese, crumbled, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Arrange the baguette slices on a baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil. Bake for 8-10 minutes, or until lightly golden and crisp. Remove from the oven and immediately rub one side of each toasted slice with the cut side of the halved garlic clove.
⏱️ 10 min•🌡️ 375
- 3
While the baguette is toasting, prepare the smashed peas. In a medium bowl, combine the thawed frozen peas, chopped fresh dill, chopped fresh mint, lemon zest, fresh lemon juice, 2 tablespoons of extra virgin olive oil, salt, and freshly ground black pepper.
⏱️ 5 min
- 4
Using a fork or a potato masher, gently smash the peas until they are mostly broken down but still have some texture. Do not over-mash into a smooth paste.
⏱️ 5 min
- 5
Taste the smashed pea mixture and adjust seasonings (salt, pepper, lemon juice) as needed.
⏱️ 2 min
- 6
To assemble the bruschetta, spoon a generous amount of the lemon dill pea and mint mixture onto each toasted baguette slice.
⏱️ 2 min
- 7
If desired, garnish with crumbled feta cheese before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Dill Pea and Mint Bruschetta
For the Smashed Peas
- 2 cups frozen peas, thawed
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bruschetta
- 1 baguette, sliced into 1/2 inch thick rounds
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, halved
- 1/4 cup feta cheese, crumbled, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Arrange the baguette slices on a baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil. Bake for 8-10 minutes, or until lightly golden and crisp. Remove from the oven and immediately rub one side of each toasted slice with the cut side of the halved garlic clove.
⏱️ 10 min•🌡️ 375 - 3
While the baguette is toasting, prepare the smashed peas. In a medium bowl, combine the thawed frozen peas, chopped fresh dill, chopped fresh mint, lemon zest, fresh lemon juice, 2 tablespoons of extra virgin olive oil, salt, and freshly ground black pepper.
⏱️ 5 min - 4
Using a fork or a potato masher, gently smash the peas until they are mostly broken down but still have some texture. Do not over-mash into a smooth paste.
⏱️ 5 min - 5
Taste the smashed pea mixture and adjust seasonings (salt, pepper, lemon juice) as needed.
⏱️ 2 min - 6
To assemble the bruschetta, spoon a generous amount of the lemon dill pea and mint mixture onto each toasted baguette slice.
⏱️ 2 min - 7
If desired, garnish with crumbled feta cheese before serving. Serve immediately.
⏱️ 1 min