Meatless Monday: Sweet Pea Bruschetta From Olive & Thyme | KCET
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.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!
Amid the tumultuous years of the culture wars in the 80s and 90s, L.A. showed its support for its creative residents, by setting up a fellowship designed to boost the city's cultural capital. Its legacy continues today.
The Channel Islands are one of the least visited national parks and home to the fastest recovery effort of a mammal on the endangered species list in U.S. history. In the mid 1990’s, Island Fox populations started to decline and in 2004 they were added to
- 1 of 327
- next ›