Need a quick, simple appetizer? This bruschetta is a great and healthy option. With fresh, sweet Sweet Pea microgreens, a bit of spinach, choice of cheese and some olive oil, you’re set. But don’t take our word for it, give it a test drive. Don’t forget to grab The Greensted Sweet Pea Shoots microgreens at your local grocery store – or give us a call. We’ll spot you.
| Prep Time | 30 Minutes |
| Cook Time | 5-6 Minutes |
| Servings |
Servings
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Ingredients
For the pesto
- 1 cup Frozen Peas No need to cook; remove from freezer and let thaw 15 minutes
- 1 oz The Greensted fresh Sweet Pea Microgreens chopped lightly
- 1 cup Fresh Spinach
- 1/4 cup Grated Parmesan or Romano Cheese Nutritional yeast for dairy free
- 3 Tablespoons EVOO
- 1 teaspoon lemon juice
- 1/2 clove garlic save other half for bruschetta
- Salt and Pepper to taste to taste
For the Bruschetta
- 6 slices Ciabatta style bread
- 2 Tablespoons EVOO
- 1/2 clove garlic
To serve
Ingredients
For the pesto
For the Bruschetta
To serve
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Instructions
To make the pesto topping:
- Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is prepared.
To make the Bruschetta
- Pre-heat your broiler or grill
- Drizzle the Ciabatta slices with EVOO
- Toast for 2-3 minutes a side, until crisp and golden brown
- While the toast is still warm, rub the remaining half garlic clove lightly onto the rough toast.
To serve
- Spread the Sweet Pea pesto over the 6 slices of toasted Ciabatta
- Add extra Parmesan (or Romano) and lemon zest to each piece; then top with additional fresh pea shoots
- Drizzle with extra EVOO and garnish with a sprinkle of black pepper.
Recipe Notes
Nutrition
CALORIES: 205kcal | CARBOHYDRATES: 17g | PROTEIN: 5g | FAT: 13g | SATURATED FAT: 2g | CHOLESTEROL: 3mg
SODIUM: 202mg | POTASSIUM: 58mg | FIBER: 1g | SUGAR: 1g | VITAMIN A: 220IU | VITAMINC: 10mg | CALCIUM: 52mg