“It’s a classic favorite, which is why I chose to pair it with Giesen’s Sauvignon Blanc – the combination of Giesen’s citrusy and fruity notes married with the herbaceous pea pesto bruschetta is truly a match made in heaven!”
Ashley Hankins @eatfigsnotpigs
Ingredients
Tomato Topping
- 1 lb. ripe tomatoes, diced
- 1/2 C red onion, minced
- 3 TB extra virgin olive oil
- 1 TB basil, minced, plus more for garnish
- 1 tsp flakey sea salt, plus more to serve
Bread
- 1 rustic loaf or baguette, cut into ½ inch slices
- Extra virgin olive oil, for brushing
- 1-2 cloves garlic
Pea Pesto
- 1 C fresh peas, shelled
- 1/2 C basil, plus more for topping
- 1/4 C olive oil
- 1/4 C nutritional yeast
- 1/4 C pine nuts
- 4 cloves garlic
- 1 TB fresh lemon zest
- 1 TB fresh lemon juice
- 1 tsp kosher salt
- Optional garnish: balsamic glaze
Directions
- Tomato topping: combine all the topping ingredients in a bowl and mix to combine. Taste and adjust salt if necessary. Set aside.
- Add all pea pesto ingredients to a food processor. Pulse until smooth.
- Lightly brush sliced bread with olive oil and grill until crisp. When cool to touch, but still warm, rub the grilled side of the bread with the garlic.
- To assemble: smear pea pesto to evenly coat each slice of grilled bread. Top with large spoonful of the tomato mixture.
- Drizzle with balsamic glaze and fresh basil.
- Enjoy with Giesen 0% Sauvignon Blanc!
