Bruschetta with Pea Shoot Pesto & Mozzarella

Perfect for a cocktail party or a pre-dinner appetiser, these little morsels not only look beautiful but are totally moreish too

INGREDIENTS

 

  • 1 baguette, sliced into 2cm thick diagonal slices

  • 1 fresh mozzarella or burrata ball, sliced

  • ½ cup frozen peas

 

PEA SHOOT PESTO

  • 1 punnet Aussie Sprouts Pea Shoots

  • 1 cup basil leaves, packed

  • 1 cup mint leaves, packed

  • ¼ cup toasted pine nuts

  • ⅓ cup parmesan cheese

  • 1 clove garlic

  • ¼ cup extra virgin olive oil

  • Pinch of salt

  • Squeeze of lemon juice

 

TO SERVE

  • ¼ cup pine nuts

  • ⅓ cup basil leaves

  • 1 tablespoon finely grated parmesan

  • Small handful Aussie Sprouts Pea Shoots, tails removed

METHOD

  1. To make pesto, place Aussie Sprouts Pea Shoots, basil, mint, pine nuts, parmesan and garlic in a food processor and process until finely chopped.

  2. With motor running, gradually add oil and process until pesto is smooth. Add salt and lemon juice and process to incorporate. Check seasoning.

  3. Defrost peas in 1 cup boiling water. Drain and mash lightly.

  4. Toast baguette slices. Spread each slice with pesto, then top with 1-2 slices mozzarella. Spoon over peas and a little more pesto, then sprinkle with pine nuts, basil leaves, and grated parmesan.

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