Bruschetta with Fresh Ricotta, Peas and Mint

Bruschetta with Fresh Ricotta, Peas and Mint

prep time

minutes
cook time

minute
servings
6

Ingredients












Cooking Instructions

1

Bring small pot of water to boil over high heat; have ready a bowl of ice water. Plunge peas into boiling water, return to boil and cook until just tender: about 30 seconds for frozen peas, 3 to 5 minutes for fresh peas. Drain in sieve and immediately transfer to ice water. When peas are cool, drain again and pat dry.


2

Place peas in small food processor and pulse until coarsely chopped; do not purée. (Alternatively, you may chop peas with a knife.) Transfer to mixing bowl and fold in ricotta, parmesan, 1 teaspoon olive oil, green onions and lemon zest. Add garlic a little at a time, tasting as you go; you may not want it all. Season to taste with salt and several grinds of black pepper. Taste, adding more lemon zest if desired. Mixture should have a lively lemon taste.


3

Toast or grill bread on both sides; center should remain soft. Immediately rub one side of each toast with a halved garlic clove. Using remaining 2 tablespoons olive oil, brush both sides of each toast with oil.


4

Transfer toasts to work surface, garlic-side-up. Top with ricotta spread, dividing evenly. Drizzle with additional olive oil. Garnish with torn mint leaves. Serve immediately.


* This recipe was inspired by the fava bean bruschetta at Bruschetteria, a food truck in St. Helena, California. In season, substitute shelled and peeled fava beans for the peas.


Ingredients












Cooking Instructions

1

Bring small pot of water to boil over high heat; have ready a bowl of ice water. Plunge peas into boiling water, return to boil and cook until just tender: about 30 seconds for frozen peas, 3 to 5 minutes for fresh peas. Drain in sieve and immediately transfer to ice water. When peas are cool, drain again and pat dry.


2

Place peas in small food processor and pulse until coarsely chopped; do not purée. (Alternatively, you may chop peas with a knife.) Transfer to mixing bowl and fold in ricotta, parmesan, 1 teaspoon olive oil, green onions and lemon zest. Add garlic a little at a time, tasting as you go; you may not want it all. Season to taste with salt and several grinds of black pepper. Taste, adding more lemon zest if desired. Mixture should have a lively lemon taste.


3

Toast or grill bread on both sides; center should remain soft. Immediately rub one side of each toast with a halved garlic clove. Using remaining 2 tablespoons olive oil, brush both sides of each toast with oil.


4

Transfer toasts to work surface, garlic-side-up. Top with ricotta spread, dividing evenly. Drizzle with additional olive oil. Garnish with torn mint leaves. Serve immediately.


* This recipe was inspired by the fava bean bruschetta at Bruschetteria, a food truck in St. Helena, California. In season, substitute shelled and peeled fava beans for the peas.


More Recipes Like This


previous
next