Appetizer for 18
Spring Pea Bruschetta
Mashed peas spread over sliced baguette and receive fresh tomato, avocado, parsley, and optional oil or balsamic glaze.
$0.70for 4 servings
$0.18 per serving$0.70 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: peasandcrayons.com
- 25 minstart to table
- Easydifficulty
- 18servings as written
- $typical cost tier
AmericanVegetarianBudgetAppetizersSnacksNo-cookSpring
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Frozen vegetables$0.10/oz typical | 10 oz | $1.00Typical price |
| Garlic$0.75 each typical | a little | $0.08Typical price |
| Juice, soda and mixers$0.04/oz typical | 0.25 oz | $0.01Typical price |
| Sandwich bread$2.49 each typical | a little | $0.19Typical price |
| Fresh tomatoes$1.99/lb typical | 0.15 lb | $0.30Typical price |
| Avocados$1.29 each typical | 0.25 | $0.40Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.25 | $0.26Typical price |
| Total for the servings shown | $3.17 | |
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperOlive and cooking oilVinegar
Not included in the cost.
Ingredients
- 2 cups cooked peas
- 1/3 cup extra virgin olive oil (optional)
- 1 clove garlic
- 2 tsp fresh lemon juice
- 1/2 tsp sea salt
- black pepper (optional)
- 1 large crusty baguette
- 1 1/2 tbsp melted butter or olive oil
- 3/8 cup chopped tomato
- 3/8 cup chopped avocado
- 1 1/2 tbsp fresh parsley
- 1 drizzle olive oil and vinegar (optional)
- parsley or baby arugula to garnish (optional)
- sweet balsamic glaze (optional)
Steps
- Mash the cooked peas with garlic, lemon juice, sea salt, and black pepper.
- Slice the baguette into 18 pieces.
- Spread the pea mixture over the baguette slices.
- Top each slice with chopped tomato, avocado, and parsley.
- Drizzle the bruschetta with optional olive oil and vinegar or balsamic glaze.
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