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Green Pea Bruschetta with Ricotta

5 from 4 votes

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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.

Close up photo of a ricotta and pea bruschetta toast.

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.

Three ricotta and sweet pea bruschettas on a sheet pan.

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.
Three bread slices on a cutting board, each topped with ricotta cheese and mashed green peas.

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Close up photo of a ricotta and pea bruschetta toast.

Sweet Pea Bruschetta with 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. 
Print Pin
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 50 mins
Course Appetizers
Cuisine Italian
Servings 4 servings

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 cheese

Instructions 

  • 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. 

Nutrition

Calories: 195kcal | Carbohydrates: 8g | Protein: 14g | Fat: 12g | Saturated Fat: 8g | Sodium: 230mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 15mg | Calcium: 289mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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18 Comments

  1. I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    1. Thanks so much Barbara – thanks for including me! I’m happy you love this recipe as much as we do.

  2. Hi Karen; you’ve got a really nice blog.
    And this recipe… it’s really my kind of food!
    It tastes spring!
    Have a nice day
    Roberta

    1. Marta, I hadn’t seen peas used in a sandwich until I enjoyed the brushetta at A16 – you have great ideas.

  3. These look delicious! I love the combination of peas and ricotta – it just screams Spring!

  4. This sounds like the springiest appetizer ever! Now I know what to do with the mint that’s been popping up in my garden. 🙂

  5. I love peas and mint. And ricotta. And bruschetta. I make something similar, but I make a pea puree and put it atop bruschetta. Have you ever tried Pecorino Toscano? It is really wonderful.

    Congratulations on a beautiful post. It looks like spring, and your photography and styling are, as always, beautiful. Complimenti, amica!

  6. Bruschetta is one of my fav snack bite. The topping sounds so spring like and the addition of ricotta is extremely refreshing!

    1. Hi Kankana – I love ricotta too, on just about anything. My next project is making some at home.

      1. I have this kind of project too!
        Being italian, I use ricotta from starters to desserts…
        Roberta

    1. Thanks Laura. I’m savoring spring in many ways 😉