Pea Bruschetta
A Surprising Summer Appetizer
Pea Bruschetta made with frozen peas, rice vinegar, onion, and a delicious blend of seasoning and herbs will be your “go-to” summer appetizer. This appetizer is fresh and simple to make.
This Pea Bruschetta has been proven to convert pea haters to pea lovers. We have a lake house in Michigan’s Upper Peninsula and our neighbor, Dino, has a rule that he won’t eat most things that are green.
Well, I made this Pea Bruschetta and even HE ate it. I beg of you to try this even if you think you hate peas.
You will be pleased with the salty sweet flavors and you will enjoy the texture of this appetizer.
This is the type of dish that you bring to a party and once you do, everyone will be asking you for the recipe. Whenever I make this, no one can believe it is peas.
The recipe card at the end of the post has you using dried parsley and dill. You can also substitute fresh herbs as well.
I have even made this with sweet basil from my garden.
Rice Vinegar
Am I crazy or did this used to be called Rice WINE Vinegar? I can swear I always thought it was called that.
Be sure when you are adding your other seasonings, especially the salt, you are aware that this vinegar does have sodium and sugar. So make sure you adjust accordingly.
I use rice vinegar in a lot of my recipes. I love the flavor and that it is not too acidic.
You can search rice vinegar in the search bar here on The Tipsy Housewife and all of the recipes will come up that use it.
Top With Cheese
I did not include this in the recipe card but you can also top this appetizer with a really good Parmesan cheese or even some goat cheese crumbles. Aldi Goat Cheese Crumbles is one of my favorite goat cheese varieties.
I sometimes use the one that has sun dried tomato in it as well. I would also recommend a nice feta cheese to top this appetizer if cheese pleases you like it does me.
Pulse Those Peas
The recipe card tells you to make sure to pulse the peas so that there is still some texture to them. If you make this too smooth, the peas will be sliding off the baguette toasts.
You want to make sure there are still some peas that are not totally blended. This makes for a much better bite into your bruschetta.
Pea Bruschetta Recipe
Pea Bruschetta is a refreshing summer appetizer that will surprise your taste buds. Frozen peas, white onion, rice vinegar and some pantry staple seasonings and herbs make up this delicious snack. This bruschetta is as pretty to look at as it is delicious to eat.
Ingredients
- 16 ounce bag of Frozen Peas
- 1 small White Onion
- 3 tablespoons of olive oil + 1 tablespoon olive oil *divided
- 1/4 cup Seasoned Rice Vinegar
- 1 tablespoon of Dried Parsley
- 1 tablespoon Dried Dill
- 2 teaspoons of Garlic Powder
- 2 teaspoons of Onion Powder
- 2 teaspoons of Coarse Salt *or to taste
- 1 teaspoon of Black Pepper or to taste
- 2 teaspoons of White Sugar
- 1 loaf of French Baguette
- Thinly sliced Green Onions or Chives *optional
Instructions
- Thaw, rinse, and thoroughly drain the peas. I let them sit in a mesh strainer over a bowl in the fridge for several hours or even overnight.
- Peel the onion and grate the onion on a cheese grater, into a bowl, so that you are saving the juice from the onion as well.
- Add the peas, grated onions, 3 tablespoons of olive oil, and rice vinegar in a blender. Pulse as many times as needed to make the peas into a purée but still have SOME peas left intact. You don't want this to be completely smooth.
- Add in the seasonings, herbs, sugar, and salt a little at a time, tasting as you go, and adjusting the seasonings to your preference. Stir well to combine.
- Refrigerate overnight.
- When ready to serve, slice the baguette, brush with olive oil, and toast in the oven until golden brown.
- Top the toasts with the pea bruschetta and then add a sprinkle of pepper to the top and the sliced green onions or chives if using.