Ingredients

  • 2 baguette sliced diagonally
  • 60 milliliters olive oil
  • 2 heads garlic roasted
  • 20 grams cheese, parmesan Regiano grated, 1/4c
  • ⅝ kilogram peas
  • 45 milliliters water
  • 2 teaspoons lemon juice
  • 125 grams cheese, parmesan Regiano shaved

Directions

1. Preheat oven to 400*F/200*C/GM 6.
2. Arrange bread slices on baking sheet and lightly brush tops with about 1 tablespoon oil and season with salt and pepper. Bake until golden. Transfer to a rack and cool.
3. Separate garlic heads into cloves and wrap in foil. Roast garlic for 30 minutes or until soft. Peel. Grate about 1/4 cup Parmesan cheese (20 servings), wrap remaining and store in refrigerator.
4. Cook peas in water just until tender. Purée with garlic, grated cheese, lemon juice and 1 tablespoon oil. Season to taste . Purée may be made 1 day ahead and chilled, covered. Bring to room temperature before using. Put purée into piping bag and pipe onto bruschetta.
5. With a vegetable peeler shave 60 thin slices from chilled Parmigiano cheese. Spread about 1 heaping tablespoon purée on each toast and top with an arugula leaf and cheese shaving. Serve toasts drizzled with remaining oil.

Notes
Serving Ideas:Original recipe makes 60 bruschetta or 20 servings.


Categories
Appetizer, coldCanapË
Keywords
Appetizer, coldCanapË
MacGourmet downloadRoasted Garlic-Pea Purée on Bruschetta. To import, drag image to your MacGourmet recipe box.