This post may contain affiliate links. Please read my disclosure policy.
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.
Pea bruschetta are lovely bites, topped with creamy ricotta cheese and savory 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.
The toppings on this easy elegant bruschetta are simple — be sure to use creamy whole milk ricotta and fresh mint.
Peas as a topping for bruschetta or crostini
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.
- Serve pea bruschetta as an appetizer
- Enjoy with a bowl or soup or big salad.
Sweet Pea Bruschetta with Ricotta
- 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 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 boi. Add a tablespoon of salt and the 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.
- 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
Karen’s Notes and Tips
- Serve the bruschetta sliced in half to make appetizer-size servings.
- Substitute fresh basil for the mint.
- Serve with chilled white wine or prosecco.