Part 6/8:
For the base, blanch 30 grams of peas and 70 grams of edamame beans in salted boiling water for just 30 to 40 seconds, then shock them in ice water to preserve their bright color and crunch.
Combine the peas, edamame, julienned chili, radishes, and five grams each of flat-leaf parsley and fresh mint in a bowl. Drizzle with two tablespoons of extra virgin olive oil and three teaspoons of red wine vinegar, followed by salt and black pepper to taste. Mix everything thoroughly and set aside.
To assemble your bruschetta, take your bread of choice, drizzle with olive oil and sprinkle with salt. Grill or toast until you achieve a charming golden color, then rub a half garlic clove over the surface of the warm bread for an aromatic boost.