Spring Pea Toast with Herbed Goat Cheese & Bacon
Celebrate spring with this easy Spring Pea Toast with Herbed Goat Cheese & Bacon. Sweet fresh peas, creamy goat cheese, crispy bacon, and peppery arugula come together on toasted sourdough for a fresh, flavorful lunch you'll want to make all season long.
Servings 1
Calories 681kcal
Ingredients
- 1 slice rustic sourdough bread such as Table X Salt Lake City loaf
- 4 tablespoons Herbed Goat Cheese Spread
- ½ to ¾ cup fresh peas blanched until just tender
- 2 slices thick-cut bacon cooked until crisp and broken into bite-sized pieces
- 1 generous handful arugula
- Fresh dill sprigs for garnish
- Freshly cracked black pepper to taste
Instructions
- Toast the bread: Toast the sourdough until golden and crisp around the edges while remaining slightly chewy in the center.1 slice rustic sourdough bread
- Spread the goat cheese: Generously spread the Herbed Goat Cheese Spread over the warm toast.4 tablespoons Herbed Goat Cheese Spread
- Build the toast: Layer the arugula over the goat cheese, then scatter the warm bacon pieces and blanched peas across the top.2 slices thick-cut bacon, 1 generous handful arugula, ½ to ¾ cup fresh peas
- Finish and serve: Garnish with fresh dill and a few grinds of black pepper. Serve immediately while the toast is still warm.Fresh dill sprigs, Freshly cracked black pepper
Notes
Kitchen Tip:
If your peas were just picked, store them shelled and unblanched in the refrigerator for up to 3 to 5 days. Blanch them for about 1 minute just before assembling the toast to preserve their bright color and natural sweetness. If you're saving peas for later in the season, blanch them before freezing to preserve quality.
Nutrition
Calories: 681kcal | Carbohydrates: 45g | Protein: 30g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1072mg | Potassium: 416mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1207IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 5mg