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!
If watching birds just isn’t enough for you — and you’d rather join their ranks up there in the sky — here are five of the most exciting ways to get airborne and pretend for a while that you may actually have wings.
We may not have elected a woman president in 2016, but more and more women are gracing the podium and the stage in classical opera. Here are a few stellar examples and what obstacles they faced to get where they are.