Indulgent Ricotta and Pea Bruschetta
Toasted ciabatta topped with creamy ricotta and zesty mashed peas. I invite you to spoil yourself this weekend with a slice of Indulgent Ricotta and Pea Bruschetta for lunch.
My Indulgent Ricotta and Pea Bruschetta epitomises what The Delectable Garden stands for: Creating delicious food from garden fresh ingredients to enjoy with the special people in your life. Saying that, I didn’t actually share these with anybody last weekend. I enjoyed them by myself in the sunshine, with a Lavender Infused Gin and tonic in hand, watching the bees hard at work pollinating the herb garden. Although I missed Gary, who was away with work last weekend, the moment I stole for myself felt very indulgent.
Contents
Indulgent Ricotta and Pea Bruschetta
On the table in 20 minutes
Serves 6, as a starter
Difficulty: Easy
Ingredients
150g of fresh peas
3 tbsp extra virgin olive oil, plus extra to drizzle and toast the ciabatta
Juice of one lemon
2 tbsp roughly chopped mint
4 spring onions, topped, tailed and finely sliced
2 tsp white wine vinegar
180g Ricotta cheese
30g Parmesan Cheese
Good pinch of salt and pepper
6 Thick ciabatta slices
1 garlic clove, cut in half
Method
- Bring a pan of water to the boil, add a pinch of salt and boil the peas for 2 minutes.
- Drain the peas and pour them into a medium size bowl. Add the 3 tbsp of extra virgin olive oil, lemon juice, spring onions, mint and white wine vinegar then mash to a coarse consistency using a potato masher. Season to taste and set aside.
- Brush both sides of the ciabatta with extra virgin olive oil. Toast each side in a griddle pan over a medium heat until golden brown. Rub the top of each slice with the cut garlic.
- Drain the ricotta and spread 30g (approximately 1 tbsp) on top of each slice before spooning on the peas. Use a vegetable peeler to shave parmesan over each Bruschetta and drizzle with a little extra virgin olive oil before serving.
This also makes for a perfect starter as its light on the stomach and takes little effort to make.
Please Like, share, comment and send me your photos over social media.
Lee
