Semolina Bread + Pea, Mint and Goat Cheese Bruschetta

I´m in a bit of a dilemma here. Before I joined TWD, I posted the exact semolina bread recipe that we choose for today that was published in another cookbook. That was more than four months ago, two weeks after I started this blog; guess I was getting way ahead of the game. Ha.

So before passing up posting with all of you I decided to do the next best thing. I baked the bread using the food processor method, which by the way I love since I posted a French bread made that way a while ago, and concentrated in putting together a recipe using the bread.

We´re baking a recipe from the book Baking with Juliaby contributing baker Nick Malgieri. I love his approach to baking. Maybe because I love all things Italian. Who knows. Or cares really.

For me this bread cries to be toasted for a bruschetta. I don´t think I ever found a better one, except a good sourdough, but that´s a completely different ball game.

But first things first, the dough made in the processor is a thing to try. Like now. Like don´t waste another second and make the bread today. I´ve used both methods and are never going back to the standing mixer or hand kneading with this one.

Semolina is a favorite ingredient of mine. The texture and color it gives a bread is unique. Slightly golden, slightly wheaty, slightly sweet. No wonder it´s such a great foundation for so many ingredients.

I made a pea and mint puree and topped it with some feta cheese. A drizzle of olive oil, some black pepper, a sprinkle of parsley and lemon zest and I´m all set for lunch. Fresh and simple.

It´s a bit of a stretch to eat this bruschetta this week, because it´s been really cold, at last. The word really used in a very loose way, since our coldest winter is maybe 0º. And just for a few weeks at most. But what´s the harm in creating a sunny, Italian, let´s pretend we´re on vacation ambiance and eat this wonderful green piece of bread?

This week´s hosts are Anna of Keep it Luce and Renee of The Way to my Family´s Heart. Check them out and get the recipe.

MINT PEA PUREE AND GOAT CHEESE BRUSCHETTA

10 oz (300g) bag frozen peas

2 Tbs chopped fresh mint

3 - 4 Tbs olive oil

Salt and freshly ground pepper

4 oz (115g) Goat Feta Cheese, crumbled

6 slices Semolina Bread

Lemon zest, to garnish

Chopped fresh parsley, to garnish

Defrost peas and put in blender or food processor. Add mint, olive oil and pulse until pureed. Add salt and pepper.

Toast slices of bread on both sides (I use the toaster oven). Let cool for a few minutes.

Divide pea puree equally between toasted bread. Top with feta cheese, a drizzle of olive oil, black pepper, some lemon zest and parsley.