Happy Easter! I am looking forward to new beginnings and can’t wait to dive back into the blogging world. After almost a two year break with very few posts, I realized how much I missed it and that I have actually been in a depression. The last few days I have been testing out recipes and working on some ideas and already feel so much better. Cooking truly is therapeutic. Anyway, I am currently visiting Arkansas on my #TracyTastesAmerica food tour and am over the moon excited to share today’s recipe. Nothing says spring quite like sweet peas and they certainly make me smile. I found this fantastic appetizer on the site Tasting Arkansas and knew I had to make it for many reasons. First of all, I am a bruschetta fanatic. There is something about toasted bread with assorted toppings that makes my face light up like the Eiffel Tower on New Year’s Eve. Whenever I have guests over, I am sure to serve some sort of bruschetta and always enjoy experimenting with new ideas. Second of all, peas are a favorite at my house and I knew this is something my kids would enjoy. I now have a new favorite: Lemony Sweet Pea Bruschetta. It combines so many of my favorite flavors and I could not stop eating it last night. I finally had to put it away so I would l have some left for Easter dinner.
Easy to prepare and simply elegant, this Lemony Sweet Pea Brushetta is ideal for dining al fresco on your back patio paired with a nice glass of white. I had a bottle of Chateau Ste. Michelle Pinot Gris and it was a heavenly combination. With a bright and fruity nose of apricot, golden raspberry, cantaloupe and starfruit, this wine enhances the sweetness of the peas and truly compliments the bruschetta. As I sipped on my wine, I thought about my last trip to Seattle and my visit to the winery. It was one of the most enjoyable days of my life. If you are ever in Washington, I highly recommend a visit there.
Today I am going to make a grilled cheese sandwich using the remaining sweet pea topping and some gorgeous heirloom tomatoes I picked up yesterday at a local produce stand. There are so many things you can do with this recipe. I hope you have a blessed day with family, friends and good food.
- 1 clove garlic, rough chopped
- ¼ cup fresh cilantro, chopped
- 3 tablespoons rice bran oil (plus additional for toasting/serving) **I used extra virgin olive oil
- Sea salt
- ½ cup water
- 2 cups peas (fresh or frozen)
- 2 tablespoons chopped fresh chives
- Zest from ½ medium lemon
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 12 slices of sourdough bread
- On the stovetop, heat water, garlic, cilantro, 1 tablespoon oil, and salt in a medium pan.
- Add peas and cook until tender — approximately 6 minutes for fresh peas and 2 minutes for frozen. Drain, reserving cooking liquid.
- Transfer pea mixture to a food processor. Pulse to form a thick, lumpy paste.
- Spoon into a medium-sized mixing bowl. Add chives, lemon zest, lemon juice and 3 tablespoons of oil. Stir until spreadable. If additional liquid is needed, add small amounts of the reserved cooking liquid or additional lemon juice until desired consistency is reached. Set aside.
- Brush sourdough with a small amount of oil. Broil until browned. This is a quick thing. Keep an eye on the bread. (I grilled mine on a grill pan)
- Spread warm sourdough with pea mixture. Sprinkle with crushed red pepper flakes, additional lemon juice (if desired), black pepper and a drizzle oil.