Best Pea Pecorino Bruschetta Recipes

SMASHED PEAS WITH MINT, LEMON AND PECORINO ON BRUSCHETTA

Steps:

• Preheat a char-grill pan over high heat. Brush both sides of ciabatta with olive oil and grill, turning once, until charred and golden (2-3 minutes each side).
• For smashed peas, blanch peas until tender and bright green (2-3 minutes for fresh and 1-2 minutes for defrosted frozen). Drain well, transfer to a bowl, add a generous pinch of sea salt and coarsely crush with a fork. Add remaining ingredients and check seasoning.
• To serve, rub warm grilled ciabatta with cut garlic, top with smashed peas and pecorino, then drizzle with extra-virgin olive oil and season with cracked black pepper.

PEA & PECORINO BRUSCHETTA

Steps:

• Cook peas in a large saucepan of boiling water for 6 minutes for fresh peas or 3 minutes for frozen peas. Drain and refresh under cold water.
• Process peas with pecorino, oil and garlic in a food processor for 1 minute or until roughly crushed, then season with salt and pepper.
• Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
• Spread pea mixture over grilled bread and serve scattered with extra pecorino.

PEA BRUSCHETTA

Steps:

• Preheat oven to 425°F. Brush both sides of bread slices with 2 tablespoons of the olive oil. Place on baking sheet. Bake 5 to 7 minutes or until golden brown. Cool on wire rack.
• Meanwhile, place peas, 1/4 cup of the pistachios, 2 tablespoons of the Parmesan, garlic powder, Italian seasoning, pepper, sea salt, lemon juice and remaining 1/4 cup olive oil in food processor; cover. Process until smooth, scraping down sides as necessary.
• Spread about 1 tablespoon of the pea mixture onto each bread slice. Top each evenly with remaining 2 tablespoons each Parmesan and pistachios. Sprinkle with crumbled prosciutto, if desired.