Herbed Bruschetta with Edamame and Green Peas

The Balanced Kitchen
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 2


  • 4 thick slices sourdough bread
  • 3 handfuls tomatoes use a mix of yellow and red if available
  • 1 red onion skin removed, sliced
  • 1 handful fresh mint leaves
  • 1 handful fresh basil leaves
  • 4 handfuls rocket leaves
  • 1 cup edamame beans fresh or frozen
  • 1 cup garden peas fresh or frozen
  • 2 tbsp extra virgin olive oil for brushing the toasts and drizzle any leftovers


  • Brush the sourdough bread slices with olive oil, place them in a preheated griddle pan and toast on one side for a few minutes until they start to brown.
  • Place the toasts on the plate and distribute the remaining ingredients on top of the toasts.
  • Serve immediately.
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