Bruschetta with Pea Pesto and Mozzarella

Bruschetta with Pea Pesto and Mozzarella
Adapted from oprah.com
Bruschetta with Pea Pesto and Mozzarella

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from oprah.com

Ingredients

  • 1

    c fresh basil leaves

  • 1

    c fresh mint leaves

  • 1/3

    c + 3T EVOO

  • 2

    t lemon juice

  • 1.5

    t finely grated lemon zest

  • Kosher salt

  • 8

    ozs mozzarella

  • 16

    baguette slices

  • 1

    small shallot, finely chopped (2T)

  • 1

    garlic clove, finely chopped

  • 1.5

    c peas (from 1.5lbs English pea pods)

  • Ground black pepper

Directions

1. Preheat oven to 350F. In a food processor fitted w/a metal blade, combine basil, mint, 1/3c oil, lemon juice, & zest & process until nearly smooth. Season to taste w/salt & set aside in processor bowl. 2. Place mozzarella in an oven-safe pan & bake until warm, 5-7 min. 3. Meanwhile, preheat a grill pan over med-high heat. Brush baguette slices w/2T oil & season w/salt. Grill bread until marks form, ~ 3 min per side. 4. Heat a lg saute pan over med heat. Add remaining 1T oil, shallot, & garlic & saute until translucent, 1-2 min. Add peas & cook until crisp-tender, ~ 5 min for fresh peas or 2 min for frozen. Add 1/2 of pea mixture to pesto & pulse until peas are coarsely chopped. Transfer pesto to a bowl & fold in remaining pea mixture. Season w/salt to taste. 5. Tear mozzarella into lg pieces. Divide among bruschetta & season to taste w/salt & pepper. Spoon pesto on top, sprinkle w/Parmesan, & serve.

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