Meatless Monday: Sweet Pea Bruschetta From Olive & Thyme

For Meatless Monday this week, we wrangled a fun, easy recipe out of Olive & Thyme owner Melina Davies. A few of these starchy, cheesy, unexpected-comfort-food wonders would make an excellent weeknight dinner!

Sweet Pea Bruschetta
One bag of frozen unsalted frozen peas, thawed
3/4 cup of fresh mint leaves, saving a few mint leaves for garnish
1/4 cup of fat free milk
2 tablespoons of unsalted butter
1/4 cup of aged parmesan cheese grated
1 Fresh Sourdough Baguette
Fleur de Sel salt
Fresh Ground Pepper

In a saucepan, bring the peas to a simmer and drain add the butter and melt.

In a food processor lightly puree the peas, add the mint and slowly incorporate the milk and parmesan.

Salt & pepper to taste.

Cut the baguette in diagonal pieces and grill. Once cooled, top the bread with the pea puree and garnish with fresh mint leaf and parmesan.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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