Pea, Asparagus, And Pecorino Bruschetta

This easy bruschetta recipe is the perfect starter for any family dinner.


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 3 x 1/2 in thick slices sourdough bread
  • 1 c. frozen peas thawed
  • 1 bunch asparagus trimmed, halves
  • 9 oz. cream cheese softened
  • 1 tsp. lemon zest plus 2 tsp juice
  • 1 tbsp. olive oil
  • 1 c. mint leaves
  • 1/3 c. grated pecorino


Preheat a barbecue or chargrill pan on medium. Spray both sides of bread with olive oil. Grill bread 1-2 minutes each side until grill marks appear.

In a saucepan of boiling, salted water, blanch peas and asparagus for 30 seconds. Refresh in iced water, then drain well.

In a food processor, process half peas with cream cheese, zest, and juice, to a chunky paste. Season.

Combine remaining peas and asparagus with olive oil. Season.

Using the back of a spoon, spread cream cheese mixture onto bread slices. Top with asparagus salad and mint. Sprinkle with grated pecorino to serve.

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