Advertisement

Fresh pea bruschetta

Time 25 minutes
Yields Serves 6 to 8
Fresh pea bruschetta
1

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the diced onion. Mince 1 clove of garlic and add it to the pan, then cook until the onion and garlic are translucent, about 4 minutes.

2

Add the peas and cook over medium heat until the peas are just tender, about 6 to 8 minutes, depending on the size of the peas. Season to taste with salt and pepper.

3

Remove the pea mixture from the heat and puree with a hand blender (you can also puree it in a food processor or upright blender).

4

In a medium skillet, heat 1 tablespoon of olive oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, on medium heat until the meat browns and renders its fat. You may need to carefully pour a little fat out of the pan from time to time to keep the grease from splattering. Remove the pancetta from the heat and transfer onto paper towels to drain.

5

Cut the remaining clove of garlic in half and rub a cut end on each piece of the toasted bread to impart a subtle garlic flavor. Discard the garlic.

6

Evenly distribute the pea puree among the pieces of toasted bread and spread to the edges. Sprinkle pancetta, mint and chile flakes over each. Drizzle with the remaining 2 tablespoons of olive oil and serve immediately.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.