On the Cheap

Fresh Pea and Salami Bruschetta

May  6, 2014

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. 

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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

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

1 Comment

Liz B. May 6, 2014
I love the idea of this series--quality food, for cheap, for a ton of people--and appreciate that you made the humble pea look pretty dang sexy up there. Will keep this recipe in mind...

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