Pea bruschetta

You’ve made the guest list, cleaned every nook and cranny and picked out the perfect party outfit. But planning the actual event — that’s where things can get stressful. How do you set the mood? What foods should you serve? Whether you’re planning an indoor event or an outdoor picnic party, use these ideas to throw a low-fuss, yet sophisticated kind of event that everyone will want to attend. Cue the dinner music and get ready to be inspired.

This Quick & Easy Pea Bruschetta mixture is my new go-to. It's perfectly simple and delicious. No frills here!

This Smashed Pea Bruschetta recipe is a spring take on bruschetta where garlicky bread is topped with smashed minty peas, avocado, and pickled radishes.

These simple Pea Bruschetta (pea crostini) make the most wonderful fresh easy appetizer. The ciabatta toast is spread with delicious pea pesto then drizzled with extra virgin olive oil and garnished with a little cheese and some lemon zest. For a boost to the fresh Spring flavors, you can add fresh pea shoots if they are available. Great for a date night appetizer or a light lunch.

Pea Pesto Bruschetta made with peas, mint, garlic and fresh lemon juice spread on char-grilled crusty bread and topped with a creamy and tangy goat's cheese. This recipe makes a quick and delicious appetizer, snack or lunch that's perfect for Spring!

Our go-to spring appetizer is this Smashed Pea Whipped Ricotta Crostini Recipe made with English peas, herbs, lemon, olive oil, and ricotta.

You can swap out labneh for the goat cheese. I'd imagine fresh ricotta would work. Because ricotta can be a bit grainy, sometimes it's helpful to beat in a spoonful of cream. If peas aren't in season, fava or edamame beans would fill the bill, or top the tartines, nicely. (To go in a completely other direction, you could top the tartines with sliced tomatoes in place of the peas and radishes, and swap out mayonnaise or aioli for the goat cheese.) Feel free to use any fresh herbs that you…

Ingredients 1 16 oz Package of Frozen Peas, Thawed, Rinsed & Drained 1/2 C Seasoned Rice Wine Vinegar 1/4 C Olive Oil 1/4 C Minced Onion 2 T of Dried Parsley 1t of Black Pepper Place Peas, Vinegar and Olive Oil in a blender or food processor. Pulse a few times until they are mostly puréed with some Peas remaining intact. You can also just smash with a fork. Add Onion, Parsley & Black Pepper. Refrigerate in a container overnight. Serve on toasted baguette. The sweet and salty taste of this…

Adding English peas to pesto gives this bruschetta a seasonal twist.

This classic delicious tomato bruschetta will win over anyone. Super quick and easy to make and best served fresh.