つぼみのメモ帳

From O, The Oprah Magazine
Adding English peas to pesto gives this bruschetta a seasonal twist.
By Curtis Stone
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information

Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
bruschetta with pea pesto and mozzarella
Johnny Valiant
Serves: 4
Total Time: 30 min
Prep Time: 20 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 cup(s) fresh basil leaves
1 cup(s) fresh mint leaves
1/3 cup(s) extra-virgin olive oil
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) lemon juice
1 1/2 teaspoon(s) finely grated lemon zest
Kosher salt
8 ounce(s) mozzarella
16 slice(s) baguette
1 small (2 tablespoons) shallot, finely chopped
1 clove(s) garlic, finely chopped
1 1/2 cup(s) (from 1 1/2 pounds English pea pods) peas
Ground black pepper
1/4 cup(s) grated Parmesan
Directions
Preheat oven to 350 degrees F. In a food 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 saute? pan over medium heat. Add remaining 1 tablespoon of oil, shallot, and garlic and saute? until translucent, 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 thermal tea mug
peas are coarsely chopped. Transfer the pesto to a bowl and fold in the remaining pea mixture. Season with salt Straight Wigs 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.