Vegan Pea and Mint Pesto Bruschetta
bet you’ll love it as much as I do.
1 baguette of bread – the thinner the better – slice into ½ inch slices
¼ cup of olive oil
1 cup of fresh peas (frozen will do in a pinch, just thaw them out first)
3 large fresh mint leaves
2 teaspoons of olive oil
¼ teaspoon of sea salt
1 or 2 radishes – shaved and cut into quarters
1 handful of pea tendrils
Preheat the oven to 375°
Slice the bread and brush the olive oil on the slices and face oil side up on a baking sheet. 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!