Bruschetta is one of those amazing recipes that proves you can make a flavorful dish with really good, simple ingredients in just a matter of minutes. It’s a classic favorite … and for good reason! My Pea Pesto Bruschetta combines classic tomato bruschetta with bright and vibrant pea pesto. The combination makes for a perfect, refreshing summer meal!
pea pesto bruschetta : the perfect summer meal
In my opinion, nothing screams summer like bruschetta. Tomatoes are in peak season, there’s virtually no cooking or utensils required, and only the simplest and freshest ingredients are used to make this perfect meal. Add a little smear of zesty pea pesto to the grilled bread, and you’ve got a fun spin on a traditional classic dish!
Grab a drink and let’s get to making the best Pea Pesto Bruschetta.
tips for making the best bruschetta
Bruschetta is almost too easy to make, but there are a few basic rules to ensuring that your bruschetta is *chef’s kiss*, the best! Follow these guidelines and you’re on your way to the perfect bruschetta:
- Good tomatoes. This might seem obvious, but the best bruschetta requires the best tomatoes. I like to use a variety of cherry tomatoes for different flavors! Whatever tomatoes you opt for, make sure to choose the best of the batch!
- Good bread. In addition to good tomatoes, you need good bread! When picking bread for bruschetta, make sure it’s coarse enough to absorb the liquid from the bruschetta – something like a large rustic loaf would be idea. Another tip to remember, slice your bread about 1/2″ thick. If it’s to thin, it’ll basically turn into a crouton once you grill it. If it’s too thick, you’ll taste too much bread and not enough bruschetta.
- Grill your bread. Whether you grill it on your BBQ or cast iron skillet, you should definitely grill your bread! Doing so adds that toasty-ness that we all know and love in perfectly grilled bread.
- Marinate the tomatoes. For at least 10 minutes. Doing so helps marry all the flavors!
pea pesto : the perfect addition to classic tomato bruschetta
If you don’t like peas, this pea pesto is going to change your mind … TRUST ME! It’s fresh and bright and zesty and just so delicious! And just like the bruschetta, my pea pesto is super easy to make! Like, throw everything in the food processor and let it do its thing easy. Here’s what you’ll need for the best pea pesto:
- Peas. Preferably fresh, but frozen works too! Just make sure they’re fully defrosted. I run mine under some hot water for a couple minutes for a quick thaw.
- Nutritional Yeast
- Basil
- Mint
- Pine nuts
- garlic
- Fresh lemon zest
- Salt, pepper, and red pepper flakes
the best bruschetta, am I right?
I hope you love my Pea Pesto Bruschetta as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
- 1 LB cherry tomatoes, quartered
- ½ cup red onion, finely minced
- 2 TBS balsamic vinegar
- 1 tsp Kosher Salt
- 2 TBS olive oil
- 1 (15 oz) rustic loaf or baguette, cut into ½" slices
- Extra virgin olive oil, for brushing
- 1-2 cloves garlic
- 1 cup peas
- ½ cup fresh basil, plus more for topping
- ¼ cup olive oil
- ¼ cup nutritional yeast
- ¼ cup pine nuts
- ½ cup fresh mint
- 4 cloves garlic
- 1 TBS fresh lemon zest + 1 TBS fresh lemon juice
- 1 tsp Kosher salt
- ½ tsp red pepper flakes
- To prepare the tomato topping, combine all the topping ingredients in a bowl and mix to combine. Taste and adjust salt if necessary. Cover and let marinate for 10 minutes.
- Meanwhile, place all the pea pesto ingredients in a food processor or blender and pulse until smooth.
- Brush your sliced bread with a bit of olive oil and grill until crisp. Additionally, if you don't have a grill, you can use a cast iron skillet on the stovetop, or broil the bread in the oven. When the bread is cool enough to touch, but still warm, rub the grilled side of the bread with the garlic.
- To assemble the pea pesto bruschetta, smear about 1 tablespoon of pea pesto on each slice of grilled bread. Follow with a large spoonful of the tomato topping and some of the marinating liquid. Finish with fresh basil and enjoy immediately!
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