Fresh Pea and Salami Bruschetta

By • March 31, 2014 1 Comments

4 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Serves 4

  • 4 tablespoons olive oil, divided
  • 4 ounces saucisson sec, thinly sliced, or sliced salami
  • 2 cups fresh peas or thawed frozen peas
  • 1/2 teaspoon finely grated lemon zest
  • 4 slices bread from a country loaf
  • Salad, for serving
  1. Preheat broiler with rack in highest position. Brush both sides of bread with 2 tablespoons oil and place on a broiler-proof baking sheet.
  2. Combine remaining oil, cured meat, peas, lemon zest and 1/2 cup water in a skillet and heat over medium. Cook, covered, until peas and sausage are tender, about 5 minutes. Season with salt and pepper.
  3. While peas cook, broil toasts, turning once, until browned, 1 to 2 minutes per side. Spoon pea mixture over toasts before serving; serve with salad.

More Great Recipes: Pork|Vegetables|Appetizers|Entrees

💬 View Comments ()

Comments (1) Questions (0)


over 1 year ago Dr.Insomnia

Last week I made a dish like this, with a few different ingredients, but same flavor profile. The key difference was I used fava beans, and diced salami, sort of inverting the texture/sizes of the meat and vegetables. Favas share a lot in flavor with peas, especially when flavored with cured pork, which we associate with peas.

I liked the texture and flavor, a lot, and I served it with toasted wheat baguette, similar to this.

Other key differences are that I rendered the salami before adding the beans, sauteed a little onion and garlic with it, then cooked the whole mixture in chicken stock until the liquid had reduced and thickened, taking on a creamier over liquidy consistency. I also added a touch of chile flakes, mint, and parsley.

Other differences include that