My Dad bought me a load of sugar snap peas and after eating them in many different recipes I made this simple yet tasty bruschetta that I must share with you. The recipe makes about 6 small slices.
Ingredients
1 large seeded ciabatta
1 large orange bell pepper (sliced)
Half cup sugar snap peas (just the peas)
1 tsp dried rosemary
1 tsp dried sage
1/2 tsp dried parsley
1 tbsp olive oil
Dried Nori flakes and black pepper to season
Method
1. Boil the peas, spices and pepper on a low heat for fifteen to twenty minutes. I find about 3/4 cup of water is more than sufficient to begin with.
2. Slice ciabatta bread into small slices and toast in oven for a few minutes.
3. Coat each slice with a little olive oil
4. Remove the vegetables from pan and drain any excess water. Squash the peas with a large spoon.
5. Put a tablespoon of mixture onto each ciabatta slice.
6. Season with a sprinkle of nori and black pepper.
7. Serve immediately.
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