The Recipes

Summer Pea Bruschetta

I cooked for a large group of people tonight, and this was one of the appetizers that we served.  I was joined in the kitchen by a dear friend, and we drank ourselves silly while preparing food.  The best part of this particular dish was that someone who doesn't eat vegetables or fruit loved this.  Success!

Summer Pea Bruschetta


Ingredients (for a group of 15):

- 1 baguette, sliced into 1/2-in. slices
- 2 c. of fresh or frozen peas
- 2 garlic cloves, chopped
- 1/2 c. vegetable or chicken stock
- 1 small jar of sun-dried tomatoes in olive oil, cut into small slices
- salt
- pepper

Preheat the oven to 375 degrees.

Bring a large pot of water to a boil.  Season with salt.  Add the peas and cook for 2-3 minutes.  Drain the peas and transfer to a blender or food processor.  Add the garlic and stock and puree.  Season with salt and pepper.

Lay the baguette on a baking sheet.  Brush the baguette with the oil from the sun-dried tomato.  Season with salt and pepper and put the baking sheet in the oven.  Let the bread toast for 5-6 minutes; until golden brown.

Spoon the puree onto the baguette pieces.  Top with the sun-dried tomato slices.