Semolina Bread + Pea, Mint and Goat Cheese Bruschetta

7.17.2012


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

Ingredients

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

Directions

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.



33 comments:

  1. I'm collecting potential recipes to overcome my pea phobia :-) (I can't stand petit pois... maybe is the texture, maybe its weird sweetness).
    This mint mash plus the cheese (ummmmm) on a toast looks gooooood!

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  2. Oh, my dear friend in the Southern Hemisphere :-) It has been sweltering up here, and that bruschetta looks so appealing as a summer repsst. Lovely loaf

    Stay warm!

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  3. Paula, your bread looks so completely authenic Italian, I think I will have to hide mine. And your pesto, well, it has perfect green color and looks like a terrific topping for your semolina bread! So well done!

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  4. Your bread looks absolutely delish! And that brushetta looks great!

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  5. Beautiful bruschetta and great bread too. The color of the pea puree makes it a wonderful summer appetizer.

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  6. The loaf looks awesome! I like the combination of pea + mint, look so refreshing. Good try Paula!

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  7. How, blogger friend did you manage to produce such a beautiful, gorgeous loaf!!! I want to frame it...it looks THAT good!

    ~Carmen
    http://bakingismyzen.wordpress.com/2012/07/17/twd-baking-with-julia-semolina-bread/

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  8. That is the most beautiful loaf of bread! Perfect! Now I want to make it again and see if I can get mine to look like yours! Plus the bruschetta looks fantastic. Great idea!

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  9. This is so beautiful - and it sounds delicious. I love the pea/mint combo with feta. My mouth is watering. Plus, that semolina loaf look PERFECT. I hope you'll drop by and share this with BYOB - Bake Your Own Bread this month (http://www.girlichef.com/2012/07/byob-bake-your-own-bread-july-12-some.html)!

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  10. I've seen peas used in place of avocado for guac. What a fun recipe!

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  11. Holy..yum! I want to come to your houes:) Your bread looks fantastic!

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  12. I have a bag of semolina in my pantry and this looks like the perfect way to use it up. Making the pea and mint spread to go with it would be the best part of the bite I think since we are lucky enough to have fresh peas on hand right now. Yum! Thank you for sharing this with BYOB.

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  13. Your bread is stunning! Never thought of using this for bruschetta. Will have to try it next time. Sorry itis so cold there, we are pushing 100 degree F today

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  14. Beautiful bread... what a success.

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  15. I'm blown away that you made that loaf. Beautiful! And that bruschetta looks so amazing - love the little zip of lemon.

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  16. Your loaf looks spectacular. Great post!

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  17. The slashes on the bread are giving it such a rustic look!

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  18. All I can say is WOW! Beautiful!

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  19. Paula, I always like to bake with a photo if I am trying something new. Sooooo, when I made my bread on Sunday, I first scanned the Internet for pictures. And, of course, I came upon your Site which I used in my Blog. You made beautiful bread with your mixer (I used a mixer this time) but just as beautiful bread in the food processor. Which I would rather use. I loved the color of this bread - yours is pretty. And, liked the mint/pea thing. Have bookmarked it.

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  20. The loaf looks lovely and the bruschetta delicious! I'm intrigued by the food processor method - I'll have to do some investigations online.

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  21. Your bread looks so beautiful on its own but the bruschetta takes it to a flying level my friend :D
    Stunning!

    Cheers
    Choc Chip Uru

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  22. Your bread looks great, and bruschetta is such a fab way to use it.

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  23. Love semolina in bread, and the pea topping looks amazing.

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  24. Simply beautiful loaf! Seriously, love how it looks, I bet it also tasted amazing! The bruschetta looks to-die-for.

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  25. Sounds like a perfect snack or even a light meal with a salad! And thanks for the link to the processor French bread! Did you combine regular and semolina flours? And how much of each? ~ David

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    1. David, the link to the bread is at the beginning of the post, because I had already made it when I first started blogging.

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    2. Hi Paula, I copied out the recipe but didn't see anywhere about what combination of white flour and semolina you used. I will give it a try and see what I come up with! I can't wait! ~ David

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  26. Your semolina loaf looks perfect inside and out, and I'm impressed that you got that perfect lift on the edge of your score (an ear). the bruschetta looks pretty good too!

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  27. Your bread looks so much different than many of the other TWD's posters...is it because you used the food processor? It looks more like a french loaf. It's beautiful!

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  28. Your bread looks amazing.. And love the bruschetta topping..

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  29. Paula, I’m a bit late with this comment, however, your bread looks absolutely gorgeous! Love the beautiful crust you were able to get…perfect! I chose not to make this one…just too hot in my neck of the woods to turn on the oven!

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  30. What a beautiful bread! Looks so incredibly crusty! Which means perfect in my thinking!

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