Good, crusty bread and frozen sweet peas make this pea bruschetta a quick, elegant appetizer or snack — just top with creamy ricotta, grated pecorino cheese and fresh mint.
Why make pea bruschetta? Because I crave bread ever. single. day.
Ideally, that bread has a dark, chewy crust and the inside is dense, moist and full of flavor. Do you know what I’m talking about?
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.
Pea bruschetta make perfect spring or summer snacks or appetizers when friends come over.
The toppings on this easy elegant bruschetta are simple — be sure to use creamy whole milk ricotta and fresh mint.
Fresh pea season is such a brief event that frozen peas are usually the ones I turn to.
And you know what? 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.
To dress these bruschetta up even more, try grating fresh lemon zest over the ricotta before spreading it on the toasted bread.
Serve pea bruschetta as an appetizer or with bowl or soup or big salad.
- 1 cup whole milk ricotta cheese
- 1 cup shelled peas, fresh or frozen
- Kosher salt
- Extra virgin olive oil
- Fresh ground black pepper
- 4 ¾-inch thick slices crusty bread
- 1 garlic clove
- Handful fresh mint leaves, sliced thin
- 2 ounce chunk Pecorino Romano cheese
- Drain the ricotta for about 30 minutes in a fine mesh colander or cheesecloth-lined strainer set over a bowl.
- Bring a small saucepan of water to a boil; add a tablespoon of salt and the peas. Cook 1 or 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, pepper and more salt to taste.
- Heat a griddle or grill to 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 the garlic clove over the tops.
- Spread some ricotta over the bread, sprinkle with mint and spoon some peas over. Use a vegetable peeler to shave Pecorino cheese over each bruschetta. Drizzle with olive oil before serving warm or at room temperature
Serve the bruschetta sliced in half to make appetizer-size servings.
Substitute fresh basil for the mint.
Amount Per Serving: Calories: 255 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 46mg Sodium: 444mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 15g