I like this recipe because it’s incredibly easy to make and always a hit at gatherings. The combination of sweet peas and herbs gives a fresh, garden-like taste, while the toasted baguette adds a satisfying crunch. I can make the pea topping ahead of time, which makes it perfect for entertaining. Plus, it’s vegetarian and full of wholesome ingredients that make me feel good about serving it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 ounce bag of frozen peas 1 small white onion, finely chopped 3 tablespoons olive oil + 1 tablespoon olive oil, divided 1/4 cup seasoned rice vinegar 1 tablespoon dried parsley 1 tablespoon dried dill 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons coarse salt, or to taste 1 teaspoon black pepper, or to taste 2 teaspoons white sugar 1 loaf French baguette Thinly sliced green onions or chives (optional)
Directions
I start by cooking the peas according to the package instructions, then drain them thoroughly to remove excess moisture. While the peas cook, I heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the chopped onion until it turns translucent and fragrant.
In a large mixing bowl, I combine the cooked peas, sautéed onions, remaining olive oil, rice vinegar, parsley, dill, garlic powder, onion powder, salt, black pepper, and sugar. I mix everything well until the peas are evenly coated with the seasonings.
Next, I slice the French baguette into ½-inch thick pieces, brush each slice with olive oil, and toast them in a 350°F (175°C) oven until they’re golden and crisp.
Once the bread is ready, I top each toasted slice with a spoonful of the pea mixture. I like to garnish with thinly sliced green onions or chives for a pop of color and an extra layer of flavor. I serve the bruschetta immediately while the bread is still warm.
Servings and Timing
This recipe makes about 12–16 pieces, serving 6–8 people as an appetizer. It takes around 10 minutes to prep and 10 minutes to cook, for a total of 20 minutes.
Variations
I sometimes add a sprinkle of crumbled feta or shaved Parmesan on top for a salty contrast to the sweet peas. For a touch of richness, I spread a thin layer of ricotta or goat cheese on the toasted baguette before adding the pea mixture. If I want a more intense herb flavor, I replace dried herbs with fresh ones. And during summer, I love adding a squeeze of lemon juice for extra brightness.
Storage/Reheating
I keep the pea topping in an airtight container in the refrigerator for up to 1 day. I don’t assemble the bruschetta until I’m ready to serve it so the bread stays crisp. To re-toast baguette slices, I place them in a 350°F (175°C) oven for a few minutes until warm and crunchy again. This dish is best enjoyed fresh, but the pea mixture can also be served cold as a salad or dip.
FAQs
Can I use fresh peas instead of frozen?
Yes, I prefer fresh peas when they’re in season because they taste even sweeter and more vibrant.
How do I prevent the bread from getting soggy?
I make sure to add the pea topping right before serving and keep the bread toasted until then.
Can I make the pea mixture ahead of time?
Yes, I prepare it a day in advance and store it in the fridge. I just stir it before serving.
What kind of bread works best?
I like using a French baguette because it toasts beautifully and holds up well under the topping.
Can I add cheese to this recipe?
Absolutely, I often add crumbled feta, Parmesan, or ricotta for a creamy touch.
Is this dish served hot or cold?
It’s best served at room temperature or slightly warm, with freshly toasted bread.
How can I make this recipe vegan?
It’s already vegan as long as I don’t add any cheese or dairy-based toppings.
What herbs can I substitute for parsley and dill?
I sometimes use basil, mint, or cilantro for a different flavor profile.
Can I use balsamic vinegar instead of rice vinegar?
Yes, but I prefer rice vinegar because it adds brightness without overpowering the peas.
Can I turn this into a dip instead of bruschetta?
Definitely. I mash the peas slightly and serve them with crackers or pita chips for a delicious dip version.
Conclusion
I love how this Pea Bruschetta combines freshness, flavor, and simplicity in every bite. It’s the perfect appetizer for spring and summer gatherings, offering a beautiful mix of textures and tastes. Whether I’m hosting a dinner party or just craving a light snack, this dish always brings a burst of brightness and elegance to the table.
Pea Bruschetta is a bright, refreshing appetizer featuring sweet peas blended with herbs, rice vinegar, and olive oil, served on crispy toasted baguette slices for a perfect balance of freshness and crunch.
Thinly sliced green onions or chives, for garnish (optional)
Instructions
Cook the peas according to package instructions, then drain well.
In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion until translucent and fragrant.
In a large bowl, combine the cooked peas, sautéed onion, remaining olive oil, rice vinegar, parsley, dill, garlic powder, onion powder, salt, black pepper, and sugar. Mix until evenly coated.
Slice the French baguette into 1/2-inch thick pieces, brush each slice with olive oil, and toast in a 350°F (175°C) oven until golden and crisp.
Top each toasted slice with a spoonful of the pea mixture.
Garnish with thinly sliced green onions or chives, if desired, and serve immediately while the bread is warm.
Notes
Add crumbled feta, shaved Parmesan, or a spread of ricotta for a creamy touch.
Replace dried herbs with fresh ones for more vibrant flavor.
Add a squeeze of lemon juice for extra brightness.
Prepare the pea mixture ahead of time, but assemble just before serving to keep bread crisp.
Serve leftover pea mixture as a dip with crackers or pita chips.
