Fresh Pea and Salami Bruschetta Recipe on Food52

5 Ingredients or Fewer

Fresh Pea and Salami Bruschetta

March 31, 2014
0 Ratings
  • 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, 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. (Available February 2021.)

    1 Review

    Dr.Insomnia May 7, 2014
    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