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.
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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
Servings 8
Author Our Salty Kitchen

Ingredients

  • 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

Instructions

  • 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.