Pea & Mint Bruschetta with Lemon Ricotta on Toast
This recipe is inspired by the minted “mushy peas” you might get with your fish and chips in the UK. This dish features perfectly cooked green peas, brightened up with fresh chopped mint and lemony ricotta cheese. The soft textures of the ricotta and peas is balanced by the crispy-chewiness of toasted sliced baguette.
I N G R E D I E N T S
For the Toast
Baguette
Olive oil
Salt & pepper
For the Peas
2 cups frozen peas
2 tbsp chopped fresh mint
1/2 tsp salt
For the Ricotta
16 oz. part-skim ricotta cheese
Juice of 1 lemon (~2 tbsp lemon juice)
1 tsp salt
1 tsp ground black pepper
D I R E C T I O N S
Preheat the oven to 375 F. Slice the baguette and place on a lined baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Bake for 8 minutes.
In a medium saucepan, bring 3 cups of water to a boil. Add the frozen peas and reduce to a simmer. Cover and cook for 3 minutes. Remove from heat, strain the peas, and rinse with cold water to keep them bright green.
Add the peas, mint, and 1/2 tsp salt to a food processor and pulse just 3-4 times so the peas are roughly chopped.
In a mixing bowl, combine the ricotta, lemon juice, 1 tsp salt, and ground black pepper and mix well.
Spread the toast with a generous layer of the ricotta mixture, then top with a few spoonfuls of the peas.
