Bruschetta with Pea Shoot Pesto & Mozzarella

Prep time: 15 minutes

Cooking time: 0 minutes

Ingredients (serves 4)

1 baguette, sliced into 2cm thick diagonal slices

1 fresh mozzarella or burrata ball, sliced

½ cup frozen peas

Pea Shoot Pesto

1 punnet pea shoots

1 cup basil leaves, packed

1 cup mint leaves, packed

1/4 cup toasted pine nuts

1/3 cup parmesan cheese

1 clove garlic

1/4 cup extra virgin olive oil

Pinch of salt

Squeeze of lemon juice

To serve

1/4 cup pine nuts

1/3 cup basil leaves

1 tablespoon finely grated parmesan

Small handful pea shoots, tails removed

Method:

To make pesto, place pea shoots, basil, mint, pine nuts, parmesan and garlic in a food processor and process until finely chopped.
With motor running, gradually add oil and process until pesto is smooth. Add salt and lemon juice and process to incorporate. Check seasoning.
Defrost peas in 1 cup boiling water. Drain and mash lightly.
Toast baguette slices. Spread each slice with pesto, then top with 1-2 slices mozzarella. Spoon over peas and a little more pesto, then sprinkle with pine nuts, basil leaves, and grated parmesan.

NUTRITION INFORMATION