Vegan Pea and Mint Pesto Bruschetta

Vegan Pea and Mint Pesto Bruschetta

Vegan Pea and Mint Pesto Bruschetta

45 minutes

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Details
  • Servings:   10
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • fingerfood
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1 baguette of bread – the thinner the better – slice into ½ inch slices
  • 1 handful of pea tendrils
  • 3 large fresh mint leaves
  • 1 cup of fresh peas (frozen will do in a pinch, just thaw them out first)
  • ¼ cup of olive oil
  • 2 teaspoons of olive oil
  • Pesto
  • ¼ teaspoon of sea salt
  • Toasts
  • bet you'll love it as much as I do.
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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