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Sweet Pea Bruschetta with Parmesan & Mint

sweet pea bruschetta

“This unexpected take on a classic recipe deserves a toast. The combination of peas and mint pairs well with the sweetness of our Prosecco. ” – Joseph Carr, Founder, Josh Cellars

Our Sweet Pea Bruschetta with Parmesan and Mint recipe was crafted to celebrate summer’s arrival with in-season peas. The grassiness of the peas is cut by the nuttiness of the parmesan while bright mint allows our Prosecco’s flavors to shine. We suggest using fresh peas if you’re cooking this from June through August, but you can use frozen peas all year long. You can also serve this recipe on crackers or enjoy a dollop on burrata or a salad.


  • 4 tablespoons unsalted butter, softened
  • 2 cups fresh peas (frozen will work)
  • ¼ cup good quality chicken stock
  • ¼ cup freshly grated Parmesan, plus more for serving
  • Sea salt and freshly ground pepper, to taste
  • 1 loaf rustic bread, cut into 1/2-inch thick slices
  • Fresh mint leaves


  • Preheat the oven to broil. Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the peas and swirl to coat them in the butter, then add the chicken stock. Bring the stock to a simmer and cook for a minute or two, just until the peas turn bright green. Remove the pan from the heat.
  • Use a slotted spoon to transfer half the peas to a bowl and set aside. Put the remaining peas and their cooking liquid in the bowl of a food processor or blender and puree. Add the remaining 3 tablespoons of butter and continue to process until smooth. Add Parmesan and season with salt and pepper; puree to combine. Transfer the mixture to the refrigerator to chill for at least 1 hour.
  • Lay the sliced bread on a baking sheet and toast in the broiler until just beginning to brown on the edges. Spread a dollop of the pea puree over the toasts and smear to the edges. Top each bruschetta with a generous sprinkling of the reserved barely-cooked peas and shaved Parmesan; garnish with fresh mint.