Chef Jason Parsons is here with a delicious spring pea, prosciutto & goat cheese bruschetta. “This is kind of inspired by avocado toast.”
RECIPE: https://www.cityline.tv/recipe/appetizer/pea-prosciutto-goat-cheese-bruschetta/
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[Applause]
we’re back in the kitchen making
delicious Easter apps with uh Chef Jason
Parson so what is the next we we’re
going to make well this is kind of
inspired by avocado toast I don’t know
I’m having a kick for avocado toast
lately okay right but I wanted to change
it up a little bit so we’re actually
going to do a beautiful um like everyday
golden rye bread but instead of avocado
we’re going to put peas in there and
Pudo in there and yeah kind of make this
kind of Brett ass kind of dish so oh I
love it yeah I didn’t take you for an
avocado toast kind of guide I yeah I’m
kind into it but I throw smoke salmon on
top though it needs that little bit of
beautiful it needs a little something
something so first off PE and I’m going
to get you to I’m going to put you to
work again because you did so great last
time oh great um so so what’s
interesting about peas is they’re not my
favorite but the way that you have
mashed them up the consistency I like I
don’t want them Mushy Mushy right
exactly so that’s why we do it yeah go
for it start mashing and that’s that’s I
think true to a lot of people p puree we
all had that kind of takes us back to
baby food right yes so to me peas have
got a great flavor but when they get
mushy you lose that texture so I’m
literally just using a Masher you can
use a fork and we can pick how coarse
you want it you can stop there you can
keep going like whatever you want um I’m
going to add some shalots into that nice
and uh you need that raw onion in there
as well because this is kind of like
that freshness right right uh and then
basil you know every time I do basil I
have to do my little uh Jamie Oliver rip
it rip it rip it um but you don’t want
to chop the ba as all you want to you
know just rip it in in there right throw
chunks in there and just keep throwing
and keep throwing beautiful but it just
peas are like they lend to that
freshness of herbs mint is the normal
one but I think it’s nice to go basil
what did you do to the peas anything
before I started mashing them they’re
actually a bag of frozen peas okay you
know and actually for something like
this you do not want fresh peas if you
get fresh peas but fresh peas are a
little bit more mealy even if you blanch
them a frozen peas break down in the
process and also I feel like with the
fresh peas you don’t get it doesn’t keep
this beautiful green color right yeah
little B Sal vinegar in there a little
bit of salt and pepper and then we’re
good to go okay so I’ll just need
another 30 minutes well it’s a good
thing I have some over here but I do
want to show you though and actually
we’re going to use yours because this is
fantastic it tastes great but soon as
you add the vinegar the color starts to
change right so if you want that vibrant
green make it and serve it there’s
nothing wrong with this but I just want
to show you that like within an hour
they start to change the color so we’re
going to use yours why not let’s do this
okay good okay yeah so everyday bread
it’s called it’s a Dr but you can pick
any bread you want but I want a crunchy
bread I’ve toasted this quite well
because you want something to hold right
it’s a I like bread that’s got a little
soft on the inside but if it’s too soft
it’s not going to hold all the things
cuz you’re going to pile it up so now
we’re going to take this beautiful P
puree just add it right on there really
nice green oh yeah great right um and
then we’re going to add a little salad
to the top okay now the salad I’ve done
I’ve some grilled figs on there and I
just love grilled figs light your
barbecue leave it for half an hour
forget about it let it get really hot
and then just throw them on there mark
them up take them off you can put B
vinegar sauce whatever you know and you
can chop these up or you can leave them
big like this yep and then I’ve got
fresh tomatoes big and crunchy oh yeah
like that you know peas uh snap peas to
go with the PE theme throw them in there
it’s so springy yeah yeah all of it well
I always laugh at spring and the Easter
cuz it’s March so it’s spring but don’t
look at the Garden it’s not happening
yeah exactly so you kind of have to make
it win y so I put some little peas
shoots in there but you can use some
aruga whatever you like yeah uh and then
I’ve got a little bit of olive oil like
that and then we just mix that up okay
I’m going to put my figs on separately
cuz I like a big chunky fig like that
but you could do it get back there yeah
you fix that for me there you go so then
we take a little bit of your topping
just a little
bit this is nice and low and obviously I
like that you’re doing all of these
beautiful fresh ingredients but this is
for you to decide what like the flavor
profile that you like best put smoked
salmon on instead of a pajo you can
leave it without and do vegetarian if
you want very nice but I top it like
this you can leave it like that but I
like to kind of P if it’s going to go on
a plate I want to really pile it up does
any of it actually get into your mouth
Chef yeah you we just want to play Knife
and Fork you know do you do knife and
fork you weren’t here when masimo told
us we were were eating pizza wrong oh
yeah yeah I know tell me about it yeah
he was really mad that we dared to pick
it up with our hands like you’re
supposed to eat right that’s what I said
and then I usually just take a bit of
age B samach and just drizzle it right
over top beautiful look at that right
now remember I was saying to you you
could make this in Ur you could do a
smaller version of it and then just do
like little canopies but this one is the
uh the
goodies they very good
okay there’s no easy way to make it
right delicious and I didn’t actually
make a mess of it
1 Comment
OMGEE. My mouth is watering😍!