Spring Pea Bruschetta with Tomato and Avocado

This tasty Spring Pea Bruschetta with Tomato and Avocado is a great way to add some extra vegetables to the mix! Making use of delicious seasonal produce, this healthy appetizer is easy to make and ridiculously good!

Spring Pea Bruschetta with Tomato and Avocado

Some days I’m insistent on sharing a wacky story or a somewhat relevant foodie ramble of sorts, and other days I just want to shove a recipe in your face and insist you make it.

Let’s skip the shenanigans today and talk about dem veggies!

This impromptu app was inspired by the yummy pea puree I made for this week’s Pea-zza shenanigans. I’m probably the only person in my family who will curl up with a big bowl of seasoned sweet peas so, in order to sneak them into their faces, I’ve been pureeing peas into everything from Hummus to Pesto!

It works like a charm! Peas for everyone!

Spring Pea Bruschetta with Tomato and Avocado

Vegging up your eats [even appetizers!] doesn’t have to be complicated or require a slew of exotic ingredients. All you need is a little creativity and a fun flavor combination and the rest will follow!

Spring Pea Bruschetta with Tomato and Avocado
5 from 2 votes
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Spring Pea Bruschetta with Tomato and Avocado

This tasty Spring Pea Bruschetta with Tomato and Avocado is a great way to add some extra vegetables to the mix! Making use of delicious seasonal produce, this healthy appetizer is easy to make and ridiculously good!

This recipe yields approx 2 cups of pea puree which is enough to top around 18-20 crostini.

Course Appetizer
Cuisine American
Keyword Spring Pea Bruschetta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 2 cups cooked peas
  • 1/3 cup extra virgin olive oil plus extra to taste
  • 1 clove of garlic
  • 2 tsp fresh lemon juice
  • 1/2 tsp sea salt
  • black pepper to taste
  • 1 large crusty baguette yielding approx 18-20 slices
  • 1-2 TBSP melted butter or olive oil
  • 1/4-1/2 cup chopped tomato
  • 1/4-1/2 cup chopped avocado
  • 1-2 TBSP fresh parsley
  • a drizzle of olive oil and vinegar to taste

AWESOME EXTRAS

Instructions

  1. Preheat oven or toaster oven to 350 degrees F.
  2. Cook peas via your favorite method and combine with garlic, lemon juice, sea salt, and black pepper in a food processor.
  3. Pour in olive oil as you blend until desired consistency is reached. After 1/3 cup I was good to go!
  4. Next chop avocado, tomato, and fresh parsley and toss together. Drizzle with olive oil and a teeny bit of your favorite vinegar [optional] as well as a tiny pinch of salt and toss to coat.
  5. Slice your baguette and brush each side lightly with olive oil or melted butter.
  6. Arrange flat on a baking sheet and bake for 15 minutes or until lightly golden and crispy. You can underbake for slightly chewy crostini or toast a bit longer for extra crunch; both ways are delicious!
  7. Allow toasts to cool a bit, then top with pea puree and your avocado/tomato mixture.
  8. Dig in!

If you get a chance to try this spring pea bruschetta, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Spring Pea Bruschetta with Tomato and Avocado

This appetizer is super similar to smashed avocado on toast which is all the rage lately.

You don’t have to bulletproof your coffee and wear unreasonably tight pants to enjoy avocado toast, or pea toast for that matter! I even have it on good authority it’s amazing if you toss BOTH in the food processor and green toast your face off.

Have I convinced you yet? Try it!

All I had in the house at the time was a fresh baked baguette but today I’m dragging my butt to the grocery store to pick up some super seedy whole grain bread and another giant bag of frozen organic peas for pureeing. It’s so stinkin’ good I must make it again!

It’s also INSANE (yes, all-caps worthy INSANE) with a light drizzle of balsamic glaze on top.

You can make your own by reducing balsamic vinegar on the stovetop or simply pick one up to drizzle on everything in sight. I do the latter.

No shame.

This tasty appetizer is a great way to add some extra vegetables to the mix! Making use of delicious seasonal produce, these tomato avocado sweet pea crostini are quick, easy, and ridiculously good!Spring Pea Bruschetta with Tomato and AvocadoSpring Pea Bruschetta with Tomato and Avocado
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Comments

  • This is so healthy and delicious looking! I need to make it ASAP 🙂

    Julia
    http://www.thepetitefastinista.com

  • Dana DeVolk

    Yum, I loved the lightness of this appetizer. It went perfectly with some store-bought crostini I found at the store. Thanks so much for this recipe!

    • Thanks for the sweet review Dana! So happy to hear it!

  • Linda

    I love these kinds of light appetizers for spring & summer. I’ve never tried a pea puree but how can you go wrong with peas, garlic and olive oil? Of course, what really won me over was the topping of avocado and tomatoes and that crusty bread. This will be on my table in the near future!

    • It’s for sure a dreamy combo this time of year! So bright and fresh! Thanks Linda. 🙂

  • Sometimes I just want to post pictures of the food with no words. The pictures and food are too gorgeous it almost takes away from it when I ramble on about something.

  • From one semi-hipster to another, this looks fantastic. Bring on the peas. And the avocado. On toast.

  • These would be a perfect appetizer for summer! yum

  • That bread… that avocado… those tomatoes… I think I am in heaven! I could totally see myself eating something like this for breakfast (and/or lunch, dinner, or snack). This is my absolute favorite combo.

  • I definitely have some days when I’m totally in a writing mood and somedays where it’s just FOOD. haha 🙂 These look delicious either way!!

  • Oh these look so fresh and delicious! I will be making some of these this week.

    • Jenn

      Hope you adore them as much as I did!

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