Pea Pecorino Bruschetta Recipes

SMASHED PEAS WITH MINT, LEMON AND PECORINO ON BRUSCHETTA

Smashed peas with mint, lemon and pecorino on bruschetta image

Australian Gourmet Traveller fast recipe for smashed peas with mint, lemon and pecorino on bruschetta.

Provided by Lisa Featherby

Categories Snack

Yield Serves 4

Number Of Ingredients 9

Ingredients

400 gm (about 2/3 loaf) ciabatta, halved horizontally
For brushing: olive oil
1 garlic clove, halved
80 gm pecorino, finely grated
400 gm peas, podded or frozen
1 garlic clove, crushed
Juice and finely grated rind of 1 lemon
60 ml (¼ cup) extra-virgin olive oil
½ cup (loosely packed) mint, coarsely chopped

Steps:

Preheat a char-grill pan over high heat. Brush both sides of ciabatta with olive oil and grill, turning once, until charred and golden (2-3 minutes each side).
For smashed peas, blanch peas until tender and bright green (2-3 minutes for fresh and 1-2 minutes for defrosted frozen). Drain well, transfer to a bowl, add a generous pinch of sea salt and coarsely crush with a fork. Add remaining ingredients and check seasoning.
To serve, rub warm grilled ciabatta with cut garlic, top with smashed peas and pecorino, then drizzle with extra-virgin olive oil and season with cracked black pepper.

Nutrition Facts : ServingSize Serves 4

PEA & PECORINO BRUSCHETTA

Pea & Pecorino Bruschetta image

Alternative to the normal bruschetta

Provided by roobarb100

Time 45m

Yield Makes Portions

Number Of Ingredients 0

Ingredients

Steps:

Cook peas in a large saucepan of boiling water for 6 minutes for fresh peas or 3 minutes for frozen peas. Drain and refresh under cold water.
Process peas with pecorino, oil and garlic in a food processor for 1 minute or until roughly crushed, then season with salt and pepper.
Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
Spread pea mixture over grilled bread and serve scattered with extra pecorino.

BRUSCHETTA WITH PEAS AND MINT

Bruschetta with Peas and Mint image

This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. I have also made it with frozen peas.

Provided by alex

Categories Bruschetta

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon butter
4 shallots, minced
¾ cup fresh or frozen peas
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh mint
6 slices ciabatta bread
2 tablespoons extra-virgin olive oil, or as needed
1 clove garlic, peeled

Steps:

Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
Remove from oven and spread with pea mixture. Serve immediately.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 36.9 g, Cholesterol 5.1 mg, Fat 5.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 397.6 mg, Sugar 2.6 g

ARTICHOKE & PECORINO BRUSCHETTA

Artichoke & pecorino bruschetta image

These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest

Provided by Bill Granger

Categories Starter

Time 20m

Number Of Ingredients 8

Ingredients

140g artichoke in olive oil, drained
pinch of chilli flakes
small handful mint leaves
zest ½ lemon
1 tbsp olive oil , plus extra for drizzling
2 large or 4 small slices of crusty bread
1 garlic clove , sliced
50g pecorino , thinly sliced (or vegetarian alternative)

Steps:

Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium

FAVA BEAN, MINT, AND PECORINO ROMANO BRUSCHETTA

Fava Bean, Mint, and Pecorino Romano Bruschetta image

Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.

Provided by Martha Stewart

Categories Finger Food Recipes

Number Of Ingredients 8

Ingredients

Cooked fava beans
Extra-virgin olive oil
Fresh lemon juice
Chopped mint leaves
Coarse salt and freshly ground pepper
Crushed red-pepper flakes
Toasts
Pecorino Romano cheese

Steps:

Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese.

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