Onion and Pea Bruschetta

Who ever said bruschetta can only be done one way? This elevated rendition features an onion-pea purée, salty pancetta and shaved Parmesan. Thank us later.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Makes: 12 servings
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All You Need

  • 4 tbsp (60 mL) olive oil, divided
  • 2 cups (500 mL) frozen green peas
  • 5 tbsp (75 mL) Club House Onion Plus Signature Blend
  • 1/2 cup (125 mL) Kitchen Basics No Salt Added Chicken Cooking Stock
  • 1 cup (250 mL) cooked pancetta, julienned
  • 1 baguette, cut into 24 slices
  • 3 tbsp (45 mL) shaved Parmesan cheese


  1. In a large skillet, over medium heat, add 2 tbsp (30 mL) olive oil, peas and seasoning. Sauté for 1 minute.

  2. Add chicken stock and cook until peas are tender, approximately 3 minutes. Add mixture to a food processor and purée, ensuring not to purée too finely.

  3. Toast baguette slices under broiler until golden brown. Brush with remaining olive oil.

  4. Spoon about 1 tbsp (15 mL) of pea mixture onto each baguette slice; top with pancetta and Parmesan.


Need a little inspiration? We’re ready with a few suggestions.