Sweet Pea Bruschetta with Ricotta
Make this super-easy bruschetta with frozen peas for a quick, elegant appetizer or snack — top with creamy ricotta and grated pecorino cheese and serve with chilled white wine or prosecco.
Ingredients
- 1 cup (246 g) 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 (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 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
Notes
- Serve the bruschetta sliced in half to make appetizer-size servings.
- Substitute fresh basil for the mint.
Nutrition
Serving: 1gCalories: 201kcalCarbohydrates: 10gProtein: 14gFat: 12gSaturated Fat: 8gCholesterol: 46mgSodium: 239mgPotassium: 172mgFiber: 2gSugar: 2gVitamin A: 610IUVitamin C: 15mgCalcium: 290mgIron: 1mg