Wk 1 – Zipper Pea and Cherry Tomato Burschetta

• 1 cup fresh Zipper Peas
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, minced
• 1/4 medium red onion, finely chopped
• 1 cup quatered Cherry Tomatoes
• 2 tbl red wine vinegar
• 2 tbl chopped fresh parsley
• 2 tbl chopped fresh basil
• 1 tbl finely grated lemon zest
• 1 loaf Cuban bread
• 3 tbl extra virgin olive oil
• salt and pepper
• 2 cloves of garlic, peeled

For the Salad:  Boil 2-3 cups of water with a dash of salt.  Add the peas, reduce heat and cook until tender.  Drain, rinsing under cool water.  In a large bowl combine the rest of the salad ingredients.  Cover and allow to marinade for a minimum of two hours or refrigerate overnight.

For the Bruschetta:  Low Broil setting.  Cut the loaf in 1/2 – 1 inch slices.  Arrange on a baking sheet, drizzle with olive oil, season with salt and pepper, flip the slices over and repeat.  Broil for 2 minutes, flip the slices over and broil for 1 minute.  Remove from oven and rub the slices with the garlic.  Bread can be stored air tight and then reheated in the oven.

Spoon 2 tablespoons of salad onto each slice and serve.