Chef Jason Parsons is here with a delicious spring pea, prosciutto & goat cheese bruschetta recipe.
“This is kind of inspired by avocado toast.”
INGREDIENTS
- 2 cups frozen peas
- 2 tbsp finely chopped shallots
- 1 tbsp white balsamic vinegar
- 3 large leaves fresh basil roughly chopped
- 4 slices prosciutto
- 1/2 cup crumbled goat cheese
- 2 whole figs cut in half and grilled
- 3 whole cherry tomatoes cut into quarters
- A few pea shoots
- 6 whole snap peas blanched and cut lengthwise.
- 1 tbsp aged balsamic
- 2 slices golden rye bread
METHOD
In a bowl add the thawed peas, chopped shallots, white balsamic and roughly chopped basil. Using a fork or a potato masher, mash the pea mix into a hash texture. Season with salt, pepper and set aside.
In a bowl, mix the grilled figs, cherry tomatoes, snap peas and pea shoots. Season with salt, pepper and a splash of the aged balsamic. Then set aside.
Toast the Golden rye, then add a generous spread of the pea hash, topped with the seasoned figs, cherry tomatoes, snap peas & shoots, along with the prosciutto. Lastly top with the crumbled goat cheese and a drizzle of the aged balsamic. Serve immediately.