Pea Pesto Bruschetta features sweet peas, fresh mint, basil, garlic and a squeeze of lemon spread over char-grilled crusty bread and finished with creamy, tangy goat’s cheese. It’s a quick, bright appetizer, snack or light lunch—ideal for spring.
Bruschetta and crostini offer endless possibilities. You can stick with the classic tomato-topped Bruschetta al Pomodoro or try bolder options like Sausage and Stracchino crostini. This pea pesto version is fresh and herb-forward thanks to peas, mint and basil, balanced by lemon and a touch of garlic.
The pea pesto is spread generously on charred slices of crusty bread, topped with a dollop of creamy goat’s cheese and a drizzle of olive oil. It’s simple to make and bursting with seasonal flavour.
Scroll down for the full recipe with ingredient notes, step-by-step photos, tips and variations. For a printable recipe see the recipe card below.
Ingredient notes
- Frozen peas – Frozen peas are convenient and work beautifully here; you can use fresh peas when they’re in season.
- Fresh herbs – A mix of mint and basil gives the pesto a bright, aromatic lift. Use only one herb if you prefer a simpler flavour.
- Garlic – The recipe calls for just half a clove so the garlic isn’t overwhelming; add more if you like a stronger punch.
- Goat’s cheese – Choose a mild, creamy goat’s cheese. Ricotta, stracchino or robiola are good alternatives.
- Crusty bread – Use a good-quality crusty white loaf or ciabatta and slice it thick enough to char-grill without falling apart.
Visual walk-through of the recipe
Recipe tip!
Using an immersion blender – an immersion blender is ideal for making a thick, even paste. If you use a food processor you might need a bit more olive oil or a splash of water to help it blend.
Serving suggestion
Serve these bruschetta alongside other toppings such as roasted tomatoes, cheeses, cured meats or grilled vegetables. Add simple nibbles like olives and pickled vegetables and enjoy with a chilled white wine for a relaxed spring spread.
More Bruschetta and Crostini ideas
Antipasti
Artichoke Bruschetta (Quick, Easy & Delicious)
Antipasti
Bruschetta al Pomodoro
Antipasti
Smoked Salmon Crostini
Antipasti
Stracchino and Sausage Crostini
If you try this Pea Pesto Bruschetta or any recipe from the blog, please rate it and leave a comment to let me know how it turned out. I love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to make them foolproof.
Pea Pesto Bruschetta with Creamy Goat’s Cheese
By Emily
Ingredients
- 4 slices crusty bread
- 1 cup (150g) frozen peas
- small handful fresh basil
- small handful fresh mint leaves
- 1 tablespoon Parmigiano Reggiano, finely grated
- 1.7 oz (50g) goats cheese, (to top each slice)
- 1 squeeze fresh lemon juice
- 1/2 clove garlic
- 1 pinch salt and pepper
- 2 tbsp olive oil
Instructions
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Bring a small pot of water to the boil and heat a griddle pan over high heat.
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Drizzle the bread slices with a little olive oil on both sides and char-grill them on the hot griddle until marked and crisp.
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Add the peas to the boiling water and cook for 1 minute, then drain. In a bowl combine the peas with basil, mint, Parmigiano, lemon juice, garlic, 1 tablespoon olive oil and a pinch of salt and pepper. Blitz to a fine paste.
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Spread a generous layer of pea pesto on each slice of bread, top with a spoonful of goat’s cheese, drizzle with a little olive oil, season with black pepper and serve immediately.
Notes
- Storage – The pea pesto keeps well in the fridge for up to 3 days in an airtight container.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- Vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an approximation.