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.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next