mediterranean · fingerfood

Vegan Pea and Mint Pesto Bruschetta

Name: Vegan Pea and Mint Pesto Bruschetta
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: mediterranean
Ingredients: 1 baguette of bread – the thinner the better – slice into ½ inch slices; 1 handful of pea tendrils; 3 large fresh mint leaves; 1 cup of fresh peas (frozen will do in a pinch, just thaw them out first); ¼ cup of olive oil; 2 teaspoons of olive oil; Pesto; ¼ teaspoon of sea salt; Toasts; bet you'll love it as much as I do.; bet you'll love it as much as I do.

“Vegan Pean and Mint Pesto Bruschettan is a dairy free recipe with 10 servings. One portion of this dish contains about 2g of protein, 12g of fat, and a total of 137 calories. For 43 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. This recipe from Foodista requires bet you'll love it as much as i do, pea tendrils, mint leaves, and sea salt. This recipe is liked by 1 foodies and cooks. Not a lot of people really liked this Mediterranean dish. With a spoonacular score of 23%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Smashed Pea Bruschetta with Mint, Mint and Pea Pesto on Toasted Baguette, and Chilled Pea Soup with Mint Pesto.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Baguette of bread - the thinner the better - into1 slice
Pea tendrils1 handful
Mint leaveslarge3 large
Peasfrozen will do in a pinch, just thaw them out first1 cup
Olive oil¼ cup
Olive oil2 tsp
Pesto10 servings
Sea salt¼ tsp
Toasts10 servings
Bet you'll love it as much as i do10 servings
Bet you'll love it as much as i do10 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Preheat the oven to 375Slice the bread and brush the olive oil on the slices and face oil side up on a baking sheet.
2
Bake for 5-7 minutes or until lightly golden brown.Blend the peas, mint leaves, olive oil, and salt in a food processor until smooth.When the toast is cool spread a layer of the pesto on each piece of toast and then place a few pieces of the radish on each one. Top with the tendrils.Delicately sweet peas and flavorful mint make a seasonal bruschetta that says summer is here!