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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.
From The Spice & Tea Exchange®3 TBS Organic Extra Virgin Olive Oil + more for garnish2 tsp Marrakesh Mint Tea (contains caffeine) 1 tsp Moroccan Spice Blend½ tsp Chile Lime Sea Salt + more for finishing½ tsp Aleppo Pepper Crushed for garnishing
From the Grocer 2 cups frozen peas, thawed2 TBS fresh chopped parsley2 garlic cloves, peeled and halved3 TBS lemon zest2 TBS chopped fresh chives3 TBS fresh lemon juice12 baguette bread slices, toasted
ADD ½ cup water to a small pot and bring to a simmer over medium heat. Stir in peas, parsley, garlic, 1 TBS Organic Extra Virgin Olive Oil, and Marrakesh Mint Tea, cook 3 mins. 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 TBS lemon juice, Moroccan Spice Blend, Chile Lime Sea Salt, and 1 TBS Organic Extra Virgin Olive Oil.INCORPORATE 1 TBS 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 TBS 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.
Yield: 12 piecesTotal Time: 23 minsPrep: 20 minsCook: 3 mins
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