garlic and sauté until translucent

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Adding English peas to pesto gives Stroke signsthis bruschetta a seasonal twist.
Total Time: 0:30
Prep: 0:20
Level: Moderate
Serves: 4

1 c. fresh basil leaves
1 c. fresh mint leaves
0.33 c. extra-virgin olive oil
3 tbsp. extra-virgin olive oil
2 tsp. lemon juice
1.50 tsp. finely grated lemon zest
kosher salt
8 oz. mozzarella
16 slice baguette
1 small shallot
1 clove garlic
1.50 c. peas
ground black pepper
0.25 c. grated Parmesan


Preheat oven to 350 degrees F. In a food Web Application Firewall processor fitted with a metal blade, combine basil, mint, 1/3 cup oil, lemon juice, and zest and process until nearly smooth. Season to taste with salt and set aside in processor bowl.
Place mozzarella in an oven-safe pan and bake until warm, 5 to 7 minutes.
Meanwhile, preheat a grill pan over medium-high heat. Brush the baguette slices with 2 tablespoons oil and season them with salt. Grill the bread until marks form, about 3 minutes per side.
Heat a large sauté pan over medium heat. Add remaining 1 tablespoon of oil, shallot, and , 1 to 2 minutes. Add the peas and cook until crisp-tender, about 5 minutes for fresh peas or 2 minutes for frozen.
Add half of the pea mixture to the pesto and pulse until the peas are coarsely chopped. Transfer the pesto to a bowl and fold in the remaining pea mixture. Season with salt to taste.
Tear the mozzarella into large pieces. Divide it among the bruschetta and season to taste with salt and pepper. Spoon pesto on top, sprinkle with Parmesan, and serve.

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