Vegan Pea and Mint Pesto Bruschetta
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. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. This recipe from Foodista requires bet you'll love it as much as i do, pea tendrils, mint leaves, and sea salt. This recipe is liked by 1 foodies and cooks. Not a lot of people really liked this Mediterranean dish. With a spoonacular score of 23%, this dis
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!
Recipe from foodista.com
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Ingredients (9)
- •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
- •Pesto
- •¼ teaspoon of sea salt
- •Toasts
- •bet you'll love it as much as I do.