Basil Pea Pesto Bruschetta with Tomato Caprese
A tasty green twist on a traditional bruschetta recipe. Topped with juicy tomatoes, fresh mozzarella and zingy Crème Fraiche, this fresh basil bruschetta holds the perfect crunch as a quick and easy lunch or a simple starter.
Ingredients
Pea Pesto
- 100g Frozen Peas
- ½ Garlic Clove (crushed)
- 30g Pine Nuts (toasted)
- 30g Basil (picked and chopped)
- 30g Yeo Valley Organic Cheddar (grated)
- 2tbsp Yeo Valley Organic Crème Fraiche
- 2tbsp Olive Oil
- Salt and Pepper
- 2 x Slices Sourdough
- 1 tbsp Olive Oil
- 2 x Large Tomatoes
- 150g Mozzarella
- Handful of Basil
Method
- Add the peas to a pan of boiling water, cook for about 2-3 minutes. Immediately drain them using a colander or sieve and run cold water over them. Drain off any excess water.
- In a food processor or blender, combine the cooked peas, crushed garlic clove, toasted pine nuts, chopped basil, grated cheddar cheese, and crème fraiche and blend the mixture.
- While the food processor is running, slowly drizzle in the olive oil until the mixture comes together into a smooth paste. Taste and add salt and pepper as required.
- Toast each slice of sourdough and drizzle with olive oil.
- Add a dollop of the pea pesto on top of the bread, followed by slices of the tomato and mozzarella.
- Garnish with extra basil leaves.
Similar Recipes
Keep up with everything happening in the valley...
...including upcoming events, recipes, competitions and more. Just pop your email address in below: