This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. I have also made it with frozen peas.
Ingredients
- butter: 1 Tbsp
- shallots: 4 piece (minced)
- or frozen peas: 0.75 cup (fresh)
- salt and freshly ground black pepper: (to taste)
- fresh mint: 2 Tbsp (chopped)
- slices ciabatta bread: 6 piece
- extra-virgin olive oil: 2 Tbsp (or as needed)
- clove garlic: 1 piece (peeled)
Metric Conversion
Stages of cooking
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Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
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Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
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Remove from oven and spread with pea mixture. Serve immediately.
