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

Cook Time 15

Total Time 25

Servings servings

Calories 108kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 cups cooked peas
⅓ cup extra virgin olive oil plus extra to taste
1 clove of garlic
2 tsp fresh lemon juice
½ 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

parsley or baby arugula to garnish
sweet balsamic glaze for topping

Instructions

Preheat oven or toaster oven to 350 degrees F.
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!

Nutrition