Vegan Pea and Mint Pesto Bruschetta
Basic Information
- Servings: 10
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 6.99
- Health score: 1.00
- Weight Watcher points: 4.00
Summary
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.
Ingredients
baguette of bread - the thinner the better - into1 slices
pea tendrils1 handful
mint leaves3 large
peas1 cup
olive oil0.25 cup- olive oil2 teaspoons
pesto10 servings
sea salt0.25 teaspoon
toasts10 servings
Instructions
Step 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.
Step 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!
Categories
Cuisines: Mediterranean, Italian, European
Dish Types: fingerfood, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: dairy free