5 Ingredients or Fewer

Fresh Pea and Salami Bruschetta

March 31, 2014
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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.

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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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.