Pea Pesto and Goats' Cheese Bruschetta

Pea Pesto Bruschetta made with mint, garlic and fresh lemon juice spread on char-grilled crusty bread and topped with creamy and tangy goat's cheese. This recipe makes a quick and good appetizer, snack or lunch that's suited to Spring!

When it comes to bruschetta and crostini the variations are endless. You could go for the all-time classic Bruschetta al Pomodoro or something a bit different and lesser known like Sausage and Stracchino (one of the best flavour combos ever).

This recipe uses a mix of sweet peas, mint, basil, fresh lemon juice and garlic so it has such a fresh and beautiful flavour that's suited to Spring.

See the recipe below including notes on ingredients, step by step photos, tips,and variations. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredient notes

• Frozen peas – you can use fresh if you prefer but frozen peas are easy and convenient to have stocked in your freezer.
• Fresh herbs – We use a mix of fresh mint and basil. You can opt to use one herb if you prefer.
• Garlic – We only use 1/2 a clove so it's not so overpowering but add more to your liking.
• Goats cheese – We use a mild and creamy goat's cheese. Good alternatives would be ricotta, stracchino or robiola cheese.
• Crusty bread – use good-quality crusty white bread, you can also use ciabatta.

Visual walk-through of the recipe

Recipe tip!

Using an immersion blender – We find this to be the easiest method since the consistency is a thick paste. If using a food processor you may need to help it along with adding more olive oil or a splash of water.

Serving suggestion

Serve with other bruschetta toppings such as tomato, cheese, cured meats, grilled vegetables, nibbles such as olives and pickled veggies (giardineria) served alongside a cold glass of Italian white wine.

More Bruschetta and Crostini ideas

Antipasti

Artichoke Bruschetta (Quick, Easy & good)

Antipasti

Bruschetta al Pomodoro

Antipasti

Smoked Salmon Crostini

Antipasti

Stracchino and Sausage Crostini

Ingredients

Makes 4 servings

• 4 slices crusty bread
• 1 cup (150g) frozen peas
• small handful fresh basil
• small handful fresh mint leaves
• 1 tablespoon Parmigiano Reggiano (finely grated)
• 1.7 oz (50g) goats cheese ((just enough to top each slice of bread))
• 1 squeeze fresh lemon juice
• 1/2 clove garlic
• 1 pinch salt and peppper
• 2 tbsp olive oil

Method

1. Bring a small pot of water to the boil and place a griddle pan on a high heat.

2. Drizzle the slices of bread with a little olive oil on each side and place on the griddle pan. Chargrill each side of the bread.

3. Add the peas to the boiling water and boil for 1 minute then drain. Add the peas to a bowl with the basil, mint, parmesan, lemon, garlic, 1 tablespoon of olive oil and a pinch of salt and pepper. Blitz everything into a fine paste.

4. Spread a generous amount of pea pesto on each piece of bruschetta and top with a dollop of goat's cheese. Drizzle over a little olive oil and black pepper, serve.

Kitchen notes

• Storage once made the pea pesto will keep well in the fridge for up to 3 days.