Pea Bruschetta

27 Dec 2018 no comments peasandlove Categories Uncategorized

When vegetables are in season they are at the most flavorsome and the most abundant. You often end up with loads of leftover veg that you can’t eat any more of but don’t want to waste. One great way to preserve peas without freezing or them losing their sweet flavor, is to preserve them in oil. This method gives vegetables added layers of flavor and can continue to be used at a later date.

Preserving your Peas

A jar

Lots of Olive Oil

Peas

3 Garlic Cloves

Salt and Pepper

Flavorings (chili, lemon, herbs, spices)

In a large, clean jar – place your fresh peas, chopped Garlic cloves, and any preferred flavorings. In ours we added cherry tomatoes, fresh ful, red onions and lemon rind but you can add basil or even chili if you prefer some heat. Once your ingredients have been placed in the jar, you must cover everything with oil until everything is submerged. Seal your jar well and place is it in a cool dry place for a couple of days so the peas have time to absorb the flavor. The longer they’re left, the better they taste – so think ahead. Store them in the fridge if you’re thinking of keeping them longer than a week and ensure your jar is sterile.

Making your Bruschetta

Marinated peas

1 Tablespoon Freshly Chopped Mint

1 Tablespoon of Pecorino (Omit for Vegan or replace with Vegan Parmesan)

Lemon Juice

Sourdough Bread

Place the marinated peas, mint, pecorino and lemon juice in a pestle and mortar and work with the pestle until well combined, but not so much so that the peas no longer have a noticeable texture or pulse in a food processor if you’re short on time. Serve on toasted sourdough bread with some more mint, lemon zest and/or pecorino sprinkled on top.