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.
Cook peas via your favorite method and combine with garlic, lemon juice, sea salt, and black pepper in a food processor.
Pour in olive oil as you blend until desired consistency is reached. After 1/3 cup I was good to go!
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.
Slice your baguette and brush each side lightly with olive oil or melted butter.
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!
Allow toasts to cool a bit, then top with pea puree and your avocado/tomato mixture.
Dig in!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!