Roasted Garlic Sweet Pea Bruschetta
This roasted garlic sweet pea bruschetta is a sweet, seasonal spring recipe. It's great as an appetizer for a dinner party or served with a bit of extra protein and veggies for an open-faced sandwich.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
- 1 head of garlic
- 1 tbsp avocado oil
- 2 c. frozen peas defrosted under cool running water
- 1/4 c. parmesan
- 1/4 c. tahini
- 1/2 lemon juiced
- 2-4 tbsp olive oil
- sea salt to taste
- cracked black pepper to taste
- sourdough sliced and toasted, for serving
- red pepper flakes for serving
- alfalfa sprouts for serving
Preheat the oven to 400. Slice the top from the garlic head and drizzle the exposed cloves with 1 tbsp avocado oil and a pinch of salt. Wrap the entire head of garlic in a piece of aluminum foil and then place the wrapped garlic in the oven. Roast the garlic until the cloves turn golden brown and soft enough to spread, 30-40 minutes. Remove the garlic from the foil and allow to cool.
Once the garlic is cool enough to handle, gently squeeze out each clove and transfer to a food processor or blender. To the food processor/blender, add the thawed peas, parmesan, tahini, and lemon juice. Turn on the machine on and start to puree, slowly adding the olive oil a little at a time, and scraping down the sides once or twice. Add additional olive oil to reach desired consistency.
Taste for seasoning and add salt and pepper to preference. I like about 1 tsp salt and 1/2 tsp pepper.
Serve immediately or store in the fridge for about a week. To serve, spread over toasted sourdough and top with red pepper flakes and sprouts.