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Pea Pesto Bruschetta

Recipe Courtesy of: Ashley of Eat Figs, Not Pigs

  • 1 sourdough crostini, sliced into ¼ “ thick rounds
  • 1 – 10.5 ounce package of cherry tomatoes, quartered
  • ½ cup basil leaves, chopped
  • ½ cup Follow Your Heart Vegan Parmesan Shreds
  • ¼ cup red onion, finely minced
  • 4-5 garlic cloves, finely minced
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon olive oil
  • Salt and pepper to taste
Pea Pesto
  • 2 cups frozen peas, defrosted
  • ¼ – ½ cup olive oil
  • ¼ cup pine nuts
  • ¼ cup Follow Your Heart vegan Parmesan cheese
  • 4-5 garlic cloves
  • 1-2 fresh basil leaves
  • ½ teaspoon Pink Himalayan sea salt
  • ¼ teaspoon red pepper flakes
  • Pepper to taste


  1. Preheat oven to 350 degree Fahrenheit
  2. When you are ready to serve your pea pesto bruschetta, bake the crostini rounds with a drizzle of olive oil and a sprinkle of vegan Parmesan cheese atop
  3. Depending on desired crispiness, bake times vary from 8-13 minutes
  4. Let crostini cool before handling
  5. Serve with pea pesto and bruschetta mixture on top
  6. Garnish with additional parmesan cheese and basil, optional
  1. In a bowl, add all ingredients
  2. Mix gently to incorporate all ingredients
  3. Cover and let sit in the refrigerator
  4. Refrigerate for at least 30 minutes, up to 6 hours
  5. Serve chilled with pea pesto
Pea Pesto
  1. In a food processor or blender (for smoother pesto), add all ingredients
  2. Blend ingredients until it reaches desired smoothness
  3. Season with salt and pepper to you liking
  4. Cover and set in the refrigerator
  5. Let flavors marinate together for at least 30 minutes before serving
  6. About 5 minutes prior to serving, let the pesto sit at room temperature
  7. Before spreading the pesto on to the crostini, make sure to give it a good mix. Often times, the oil settles to the top
  8. Serve with bruschetta mixture on top of a crostini

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