Despite the snow and cold temperatures this week, it still feels like spring! I love bruschetta during the summer, and decided to make this spring version of it with homemade bread and a lemon pea spread.
I started off by mixing up the bread dough with whole wheat pastry and regular flour, yeast, water, salt, and a little olive oil. The bread had to rise for a while, of course. After it was risen, I shaped it into a nice round loaf, sprinkled it with sea salt, and then put it in the oven to bake.
While the bread was baking, I started off the pea spread. Peas, fresh parsley, garlic, olive oil, and water all went into a pot to boil for just a few minutes. Once the peas were cooked, I put them into my Cuisinart to blend together. I added a little more olive oil, lemon zest, lemon juice, sea salt, and a little bit of the cooking liquid, then blended it until the peas were roughly mashed but not completely puréed.
The pea spread went into a serving bowl, and was finished with some Aleppo pepper and a little more lemon juice.
After the bread was cool, it was time to grill it. Watching bread cool is about as exciting as waiting for water to boil…. I sliced up the bread, brushed each piece with olive oil, and then grilled the bread in my panini grill. Yum…grilled bread!
Lemon Pea Spread for Spring Bruschetta
16 ounce peas (fresh or frozen)
Zest and juice of 1 lemon
Additional lemon juice
1 bunch of fresh parsley
2 tsp Aleppo pepper
2 cloves garlic, sliced
4 Tbsp olive oil
Sea salt (large, flaky crystal – I used Celtic sea salt)
Round loaf of homemade bread (store bought is ok if you’re not up for making homemade bread!)
Place the peas, parsley leaves, garlic, and 2 Tbsp olive oil in a pot. Add enough water to cover the peas, and some sea salt. Bring to a simmer and cook for 2-3 minutes until the peas are bright green.
Drain the peas, making sure to save the cooking liquid. Put the pea mixture, lemon zest and juice, Aleppo pepper, and the rest of the olive oil in a food processor. Pulse until just blended and the peas are mashed but not puréed. Add enough of the cooking liquid to make a spreadable topping.
Serve on grilled bread and sprinkled with Aleppo pepper. Enjoy on a sunny (or snowy) spring day.
Adapted from Bon Appetit