Refreshingly Easy Pea, Asparagus and Pecorino Bruschetta Recipe Is a Quick-Fix Lunch Or Anytime Snack
My local sandwich shop makes the best avocado toast. It’s so delicious, seems I order it practically once a week. Trouble is, it gets to be expensive. Plus, I sometimes like to switch things up. That’s why I love this Pea, Asparagus and Pecorino Bruschetta recipe. It makes a super-satisfying lunch or appetizer. Plus, at only $1.47 a serving it’s easier on my wallet.
A quick stint in boiling water is all it takes to tenderize spring-fresh vegetables. Once blanched, it’s key to submerge them in ice water. This step stops the cooking process and helps to retain that bright green color that’s so appealing. We puree some of the veggies with cream cheese, lemon zest and juice. The citrus imparts a zingy pop that takes the spread over the top. Tender herbs add brightness to many dishes. Here we use cool mint, but tarragon or parsley would also be refreshing. Give these bites a try, then leave us a comment below.
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Ingredients
- 3 (1/2" thick) slices sourdough bread
- 1 cup frozen peas, thawed
- 1 bunch asparagus, trimmed, halved
- 1 (8 oz.) pkg. cream cheese, softened
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1 Tbs. olive oil
- 1/2 cup fresh mint leaves
- 1/3 cup grated Pecorino
Instructions
Prepare grill for medium direct-heat cooking or heat grill pan over medium. Coat both sides of bread with cooking spray. Grill bread, flipping once, until toasted, 1–2 min. per side.
In pot of salted boiling water, cook peas and asparagus until just tender, about 30 sec. Transfer to iced water; drain well and pat dry.
In food processor, process half peas with cream cheese, zest, juice and 1/4 tsp. salt until almost smooth. Combine remaining peas and asparagus with olive oil and 1/4 tsp. salt. Spread cream cheese mixture over toasts. Top with asparagus salad and mint. Sprinkle with grated Pecorino.
Nutrition
- Calories: 277
- Total Fat: 16 gram
- Saturated Fat: 7 gram
- Protein: 9 gram
- Carbohydrates: 26 gram
- Fiber: 3 gram
- Cholesterol: 35 mg
- Sugar: 3 gram
- Sodium: 507 mg
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This story was originally published May 15, 2025 at 10:08 AM.