|2 servings||calories per servings 420||protein serving 12 g||carbs per serving 49 g||total fat per serving 20 g|
This warm, toasty bruschetta is like a dreamy Southern tomato sandwich, but with a fancy twist. The bread is spread with lemony vegan mayonnaise laced with fresh thyme and topped with slices of sun-ripened tomato. The finishing touch (and one that turns this into a satisfying meal) is a generous helping of a bright field pea salad dressed in spicy brown mustard, shallot, and a pinch of French Picnic salt, hand-blended by our friends at Beautiful Briny Sea in Atlanta. It’s summer on a plate—a backyard porch treat, rain or shine!
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||6 g|
• Heat oven to 425° F.
• In a small saucepan, combine field peas and 1/4 teaspoon French Picnic salt. Cover with water, and place over high heat.
• When mixture boils. reduce heat. Simmer until peas are tender, 15-20 minutes.
MISE EN PLACE
• Zest and juice lemon.
• Peel and finely chop shallot.
• Discard pepper stems and seeds. Dice flesh.
• Halve tomato lengthwise. Slice crosswise.
• Pick and chop thyme leaves.
• Slice ciabatta.
• Arrange bread on a baking sheet. Drizzle with 1 tablespoon olive oil.
• Toast in oven until golden and crisp on the edges, 6-8 minutes.
While bread toasts, in a small bowl, combine mayonnaise, lemon zest and thyme.
In a medium bowl, whisk together shallot, mustard, lemon juice, 1 tablespoon olive oil, sugar and 1/4 teaspoon French Picnic salt.
• Drain field peas.
• Toss peas and peppers in vinaigrette.
• Spread bread with lemon mayo.
• Top with tomato slices.
• Season to taste with French Picnic salt.
• Divide tomato bruschetta between 2 plates.
• Top with field pea salad, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...