Pea and Herb Bruschetta

As some of you may know my husband likes bikes... alas, so does my son. Now you say, how does cycling end up on a post about bruschetta. Well you see, we discovered a new book called The Feed Zone by Biju Thomas and Allen Lim. This is book is great and it is full of  healthy recipes There are tasty treats to take on long endurance events, if you're so inclined to be that crazy, and it has really easy quick dinner ideas. The recipes are refreshingly simple and uses ingredients to help satisfy athletes as well as normal folks. This pea and herb bruschetta incorporates fresh herbs as well as a ton of spinach and greens. My toddler even ate it. Amazing!!

 Let's get started. Chopped basil, peas, Parmesan cheese and a baguette. Already sounds good, right?

   I used frozen peas. Although the end result was still amazing.

Brushed slices of bread with basil oil...cuz that is how I roll. Toasted under the broiler. Veggies blanched and added to the food processor and you are now ready for a the tasty spread. A little lemon juice to brighten up the flavors and some fresh grated cheese. Almost like pesto, but healthier and I think tastier. Maybe I should go on a bike ride just so I can put about fifty of these in my face.

Pea and Herb Bruschetta
From The Feed Zone

Ingredients

1 fresh baguette, cut into thick slices
Olive oil or butter ( I used basil oil)

For the Topping

1 cup peas (fresh or frozen)
1 cup spinach or other greens of choice
1/2 cup fresh herbs. Basil, parsley and or thyme...mix it up!
1 table spoon prepared pesto. If you don't have pesto on hand you can use one table spoon olive oil and 1 tablespoon grated Parmesan cheese.

For the Garnish
Grated Parmesan cheese
Fresh lemon juice

Brush the baguette slices on both sides with on olive oil or butter. Toast under the broiler for about 2-3 minutes on each side. Once toasted remove from the oven and set aside.

To make the topping: Blanch the veggies by bringing a pot of salted water to a gentle boil. Add the peas, herbs and greens. Let them cook for about 1 minute until they turn bright green. Immediately remove, dunk in iced water and strain.

Put the veggies into a food processor with the pesto or (1 tablespoon oil and Parmesan cheese); process  to a thick paste. Add salt and pepper to taste.

Spread onto the prepared toast, top with grated Parmesan cheese and a squeeze of fresh lemon juice just before serving. You could also have this as a dip for veggies, added to an omelet or over a frittata.

Enjoy.