Total Time
5mins
Prep 5 mins
Cook 0 mins

From Real Simple Magazine. I serve this with sliced, toasted baguettes and along side the chickpea and balsamic vinegar tapenade and the walnuts and parmesan tapenade and allow everyone to make their own bruschetta.

Ingredients Nutrition

Directions

  1. Process the peas in a food processor until roughly chopped. Stir in fresh mint, olive oil, salt and pepper.
  2. Can be made ahead of time and refrigerated, but allow to sit out on counter for 10 minutes to bring tapenade back to room temperature.