Pea, prosciutto & goat cheese bruschetta
A fresh spring bruschetta recipe
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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
Instructions
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.