Welcome back to #GramecryCourt! This Garden Bruschetta recipe is a fan favorite! Not only does it add a pop of color to your holiday tablescape, it's an easy recipe to whip up on a whim! And why stop with the garnish when you can top it off with prosciutto and other nearby charcuterie offerings? My friends definitely had the right idea!
Full recipe from Epicurious below!
1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed
1 teaspoon kosher salt, plus more
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided
1 medium shallot, finely chopped (about 1/4 cup)
*We decided to add some fresh herbs to the mix for taste! Have fun with it!
1/4 teaspoon freshly ground black pepper
1/4 teaspoon finely grated lemon zest
If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
Melt 1 Tbsp. butter in a medium skillet over medium high heat. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined. Divide evenly on your favorite sliced hearty bread. For our Easter brunch, we chose rustic olive bread!