first cold pressed extra virgin 100% olive oil, divided
multigrain ciabatta baguette, sliced into 24 pieces
fully cooked bacon, 50% less salt, thinly sliced
Preheat oven to 400°F (200°C). Pour peas into a strainer and defrost with running warm water. Drain well and transfer peas to paper-towel-lined tray to dry. In a blender, purée peas, garlic, mint, yogourt, salt, pepper and 1 tbsp (15 mL) olive oil until just combined.
Brush tops of bread with remaining oil and place them in a single layer onto a parchment- paper-lined baking sheet. Toast in oven for 5 min. or until golden brown. Remove from oven, spread about 2 tbsp (30 mL) pea mixture onto each toast and garnish with sliced bacon.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more