Vegan Pea and Mint Pesto Bruschetta
Ingrédients
baguette of bread - the thinner the better - into1 slices
pea tendrils1 handful
mint leaves3 large
peas1 cup
olive oil0.25 cup- olive oil2 teaspoons
pesto10 servings
sea salt0.25 teaspoon
toasts10 servings
bet you'll love it as much as i do10 servings- bet you'll love it as much as i do10 servings
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat the oven to 375Slice the bread and brush the olive oil on the slices and face oil side up on a baking sheet.
Bake for 5-7 minutes or until lightly golden brown.Blend the peas, mint leaves, olive oil, and salt in a food processor until smooth.When the toast is cool spread a layer of the pesto on each piece of toast and then place a few pieces of the radish on each one.
Top with the tendrils.Delicately sweet peas and flavorful mint make a seasonal bruschetta that says summer is here!
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