By: Chef Laura Bonicelli
Sweet Pea Ricotta Bruschetta is bright, minty, and delicious. Sweet Pea Bruschetta is a unique appetizer that will become a springtime favorite.
Sweet Pea Ricotta Bruschetta!
I love peas. I buy snap peas by the bushel in the spring, and they are the one frozen vegetable that is always in my freezer. I wrote this Sweet Pea Ricotta Bruschetta recipe for frozen peas and later started using peas from the Farmers Market. If you are using frozen packaged peas, you only need to thaw them. They are already blanched before they are frozen.
Fresh ricotta cheese tops the bruschetta off beautifully. Although I frequently make large batches of ricotta, I usually make this Microwave Ricotta recipe for this. It makes the perfect amount for the Sweet Pea Ricotta Bruschetta, and it only takes 4 minutes in the microwave. If you don’t make your ricotta, try to buy some from a shop that makes it fresh. The commercial brands usually have a rancid quality to them. I promise you, once you start making your ricotta at home, you’ll never buy it from a store again.
About the Recipe
The pea mixture goes together very quickly in a food processor. Alternatively, you can use a blender or mortar and pestle. You can experiment with different herbs if you like. I’d suggest basil or dill, but I am very partial to using mint. It has a bright and fresh quality that always gets positive comments.
I like to leave the peas reasonably chunky, so I pulse the food processor and push the peas down as necessary. I appreciate the texture. The color of the peas will hold for 24 hours before it starts to darken, so it’s perfectly fine to put the mixture together in the morning for serving in the evening.
A dollop of fresh ricotta, a sprinkle of sea salt, pepper, and a drizzle of olive oil complete the presentation. My favorite thing to do with this bruschetta is to make it a centerpiece of an antipasti platter.
I hope you love my Sweet Pea Bruschetta! Buon Appetito!
For more recipes like this: Join the Club!
Just looking for a place to start: Here’s a good place to begin.
Step by Step Instructions
Sweet Pea Ricotta Bruschetta
Equipment
- food processor
Ingredients
- 10 ounces frozen peas -- thawed
- 3/4 cup fresh mint leaves -- ripped or roughly chopped
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
=====
- 18 1/4- inch slices baguette -- toasted
=====
- 1 recipe microwave ricotta -- roughly 1/2 cup of ricotta
- coarse sea salt
- freshly ground black pepper
- extra-virgin olive oil
Instructions
- 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.
- 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.
Notes
"Chef Laura Bonicelli"
Nutrition
More Recipes
Mascarpone
Take me to the lesson... Mascarpone Fresh homemade mascarpone is far superior to store-bought. I love the simple method; so easy and delicious 16 ounces heavy whipping cream (pasteurized - not ultra-pasteurized)1 tablespoon fresh lemon juice Heat the cream in a double...
Zinfandel Pears with Mascarpone
Take me to the lesson... Zinfandel Pears with Mascarpone These beautifully spiced pears are a holiday favorite at my house. Homemade mascarpone is far superior to store-bought and very simple to make 4 bosc pears1 tablespoon lemon juice=====4 tablespoons butter3 cup...
Sherry Laced Melted Manchego with Tomato Ginger Jam
Take me to the lesson... Melted Sherry Spiked Manchego Nutty Manchego melted with a hint of crunchy garlic and sherry is best served quickly and lovely with tomato jam and crusty bread 6 ounces manchego (Garrotxa or tetilla (cut into 1/2-inch slices))1 tablespoon...
Recent Comments