Fresh Pea and Salami Bruschetta

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A crowd-pleasing lazy dinner in the form of dressed up toast. 

Bruschetta is another lazy way to bring toast to the dinner table, and it is always what I crave as the weather turns warmer and nights get longer. This bruschetta is as delicious as it is simple, with bright green flavor spiked with the hum of fatty cured meat. If messy eating isn’t for you -- these peas make this a fork-and-knife affair -- then add a swipe of ricotta or farmer’s cheese beneath the peas. 

Fresh Pea and Salami Bruschetta

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?

See the full recipe (and save and print it) here.  

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright