Moroccan Green Pea Bruschetta
With spicy Moroccan Spice Blend, the heated chile Chile Lime Sea Salt, minty Marrakesh Mint Tea, and bright green peas, these bite-sized appetizers make the perfect seasonal & colorful bruschetta.
2 tsp. Marrakesh Mint Tea (contains caffeine)
1 tsp. Moroccan Spice Blend
½ tsp. Chile Lime Sea Salt + more for finishing
½ tsp. Aleppo Pepper Crushed for garnishing
2 Tbsp. fresh chopped parsley
2 garlic cloves, peeled and halved
3 Tbsp. lemon zest
2 Tbsp. chopped fresh chives
3 Tbsp. fresh lemon juice
12 baguette bread slices, toasted
DRAIN liquid into a heat resistant bowl and set liquid aside reserving for later use.
TRANSFER pea mixture to a food processor and pulse until a coarse paste forms.
SCOOP mixture into a large bowl and stir in lemon zest, chives, 2 Tbsp. lemon juice, Moroccan Spice Blend, Chile Lime Sea Salt, and 1 Tbsp. Organic Extra Virgin Olive Oil.
INCORPORATE 1 Tbsp. of reserved cooking liquid at a time, until mash is spreadable but thick.
TASTE mash for flavor and adjust with more Chile Lime Sea Salt or additional lemon juice, if needed.
DRIZZLE toasted baguette slices with 1 Tbsp. Organic Extra Virgin Olive Oil and spread mash over top. Garnish with a sprinkling of Aleppo Pepper Crushed and additional drizzle of Organic Extra Virgin Olive Oil.
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