Pea, prosciutto & goat cheese bruschetta

A fresh spring bruschetta recipe

Chef Jason Parsons is here with a delicious spring pea, prosciutto & goat cheese bruschetta recipe.

“This is kind of inspired by avocado toast.”



In a bowl add the thawed peas, chopped shallots, white balsamic and roughly chopped basil. Using a fork or a potato masher, mash the pea mix into a hash texture. Season with salt, pepper and set aside.

In a bowl, mix the grilled figs, cherry tomatoes, snap peas and pea shoots. Season with salt, pepper and a splash of the aged balsamic. Then set aside.

Toast the Golden rye, then add a generous spread of the pea hash, topped with the seasoned figs, cherry tomatoes, snap peas & shoots, along with the prosciutto. Lastly top with the crumbled goat cheese and a drizzle of the aged balsamic. Serve immediately.