Curtis Stone’s Bruschetta with Spring Pea Pesto

Bruschetta with Spring Pea Pesto

(Makes 6 servings)

• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh mint leaves
• 5 tablespoons extra-virgin olive oil
• 1 ½ teaspoons grated lemon zest
• 1 tablespoon fresh lemon juice
• Six ½-inch-thick slices ciabatta bread
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 ½ cups shelled fresh English peas (from 1 ½ pounds peas in pod)
• 3 ounces burrata or fresh mozzarella, at room temperature
• 1 tablespoon freshly grated Parmesan cheese

Preheat oven to 350°F. In small food processor, combine basil, mint, 4 tablespoons oil, lemon zest, and juice and process until nearly smooth. Season to taste with salt. Leave pesto mixture in food processor.

Heat grill pan over medium-high heat. Grill ciabatta for about 3 minutes per side, or until lightly toasted and grill marks form. Transfer to plate.

Heat medium heavy skillet over medium heat. Add remaining 1 tablespoon oil then add shallot and garlic and sauté for about 2 minutes, or until tender and translucent. Add peas and cook for about 5 minutes, or until they are cooked through but still crisp-tender. Remove from heat.

Add half of warm pea mixture to pesto and pulse until peas are coarsely chopped. Transfer mixture to bowl and fold in remaining warm pea mixture. Season with salt.

Divide burrata among bruschetta and season with salt and pepper. Spoon pesto over, sprinkle with Parmesan, and serve immediately.

Per serving

• Calories: 415
• Total Fat: 17 g
• Saturated Fat: 3 g
• Sodium: 701 mg
• Carbohydrate: 50 g
• Fiber: 4 g
• Protein: 14 g
• Diabetic Exchanges: 3 starch, 0.5 lean meat, 1.25 vegetable, 2.5 fat

Recipe adapted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted with permission of Ballantine Books, a division of Random House LLC. All rights reserved.

Image Credit: Photograph by Ray Kachatorian