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–+ servings
Sweet Pea Bruschetta

Sweet Pea Ricotta Bruschetta

© Chef Laura Bonicelli
Sweet Pea Ricotta Bruschetta is bright, minty, and delicious. Sweet Pea Ricotta Bruschetta is a unique appetizer that will become a springtime favorite.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, MM-Blue, Starters
Cuisine American
Servings 6 people
Calories 131 kcal

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

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  • 18 1/4- inch slices baguette -- toasted

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  • 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

Copyright:
"Chef Laura Bonicelli"

Nutrition

Calories: 131kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 138mgPotassium: 116mgFiber: 3gSugar: 3gVitamin A: 362IUVitamin C: 19mgCalcium: 12mgIron: 1mg
Keyword antipasti, bruschetta
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