Sweet Pea Ricotta Bruschetta
Bright green peas mingle with creamy homemade ricotta and fresh mint in this vibrant spring appetizer. The sweet pop of peas against tangy ricotta creates a perfect balance that captures the season on crispy baguette slices — ideal for entertaining or a light dinner paired with wine.
By chef Laura Bonicelli
Prep Time
15 min
Cook Time
—
Total Time
15 min
Servings
6 people
Ingredients
- 10 ouncesfrozen peas -- thawed
- 3/4 cupfresh mint leaves -- ripped or roughly chopped
- 1 tablespoonfresh lemon juice
- 3 tablespoonsextra-virgin olive oil
- 1/4 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
- 18 1/4- inchslices baguette -- toasted
- 1 recipe microwave ricotta -- roughly 1/2 cup of ricotta
- coarse sea salt
- freshly ground black pepper
- extra-virgin olive oil
Nutrition Facts
Per Serving (serves 6 people)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine the peas, mint, lemon juice, olive oil, salt, and pepper in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is spreadable.
- 2
Place approximately 1 tablespoon of the pea mixture on each toasted slice of bread; place each piece on a platter. Top each with a dollop of ricotta. Sprinkle bruschetta with coarse sea salt and freshly ground black pepper. Drizzle with olive oil.
Chef's Notes
Copyright: "Chef Laura Bonicelli"