Good, crusty bread and frozen sweet peas make this pea bruschetta a quick, elegant appetizer or snack — simply layer on creamy ricotta, grated pecorino cheese and fresh mint.

Three slices of toasted bread topped with ricotta cheese, green peas, herbs, and thinly sliced onions create a vibrant pea bruschetta on a wooden board. A glass with fresh green herbs is blurred in the background.

Pea bruschetta make lovely little bites. They’re topped with creamy ricotta cheese and sweet green peas. They make perfect snacks or appetizers and are a little out of the ordinary,

Best bread for bruschetta

Ideally, the bread you use for bruschetta has a dark, chewy crust and the inside is dense, moist and full of flavor. A good loaf of sourdough is perfect!

With bread like that, the best thing to do is keep it simple, which means eating it as is, or making this sweet pea bruschetta.

Karen’s tip: Since the bruschetta toppings are so simple, be sure to use a thick, whole milk ricotta for the best creamy texture.

Three slices of toasted bread topped with ricotta cheese, chopped green herbs, peas, and shredded cheese create a vibrant pea bruschetta, all beautifully arranged on a metal baking tray.

Fresh pea season is so brief that frozen peas are usually the ones I turn to. And here’s a little secret: Frozen peas are often even better than fresh ones! Sometimes after all the work of shucking fresh peas, I find them starchy, hard and not very sweet.

Tip: To dress these bruschetta up even more, try grating fresh lemon zest over the ricotta before spreading it on the toasted bread.

Three slices of toasted bread topped with ricotta cheese, green peas, herbs, and thinly sliced onions create a vibrant pea bruschetta on a wooden board. A glass with fresh green herbs is blurred in the background.
5 from 4 ratings

Sweet Pea Bruschetta with Whipped Ricotta

Karen Tedesco
Make this super-easy bruschetta with frozen peas for a quick, elegant appetizer or snack. Top toasted crusty bread with creamy ricotta and grated pecorino cheese. Serve with chilled white wine or prosecco. 
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 50 minutes

Ingredients
 

  • 1 cup (246 g) whole milk ricotta cheese
  • 1 cup frozen peas, or shelled fresh peas
  • Kosher salt
  • Extra virgin olive oil
  • Fresh ground black pepper
  • 4 1-inch thick slices crusty bread
  • 1 garlic clove
  • Handful fresh mint leaves, sliced thin
  • 2 ounce (60 g) piece of Pecorino Romano or Parmesan cheese

Instructions
 

  1. Drain 1 cup whole milk ricotta cheesefor about 30 minutes in a fine mesh colander or cheesecloth-lined strainer set over a bowl. Use a whisk or wooden spoon to gently whip the ricotta until it's light and creamy.
  2. Bring a small saucepan of water to a boi. Add a tablespoon of salt and 1 cup frozen peas Cook 1-2 minutes. Drain and transfer to a bowl. Mash the peas to a coarse consistency using a potato masher or wooden spoon along with 2 or 3 tablespoons olive oil, black pepper and more salt to taste.
  3. Heat a griddle or heavy skillet on medium high heat. Brush the bread on both sides with olive oil and toast until dark golden brown on both sides. Remove the toasted bread from the griddle and scrape 1 garlic clove over the top of each slice.
  4. Spread some ricotta over the bread, sprinkle with mint and spoon some peas over. Use a vegetable peeler to shave Pecorino or Parmesan cheese over each bruschetta. Drizzle with olive oil before serving warm or at room temperature

Notes

  • Serve the bruschetta sliced in half to make appetizer-size servings.
  • Substitute fresh basil for the mint.
  • Serve with chilled white wine or prosecco. 

Nutrition per serving

Calories: 197kcal Carbohydrates: 8g Protein: 14g Fat: 12g Sodium: 287mg Fiber: 2g Sugar: 2g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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