📖 Foodista

Vegan Pea and Mint Pesto Bruschetta

Name: Vegan Pea and Mint Pesto Bruschetta
Total time: 45 min
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: 1 baguette of bread – the thinner the better – slice into ½ inch slices; 1 handful of pea tendrils; 3 large fresh mint leaves; 1 cup of fresh peas (frozen will do in a pinch, just thaw them out first); ¼ cup of olive oil; 2 teaspoons of olive oil; Pesto; ¼ teaspoon of sea salt; Toasts; bet you'll love it as much as I do.; bet you'll love it as much as I do.

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.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

137 kcal

Calories

2 g

Protein

12 g

Fat

5 g

Carbs

Ingredients

For 10 servings

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Instructions

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.
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!