Simple, Fresh and Delicious Recipes Inspired By My Seasonal Garden

Indulgent Ricotta and Pea Bruschetta

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.

Indulgent Ricotta and Pea Bruschetta

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.

Indulgent Ricotta and Pea Bruschetta

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

  1. Bring a pan of water to the boil, add a pinch of salt and boil the peas for 2 minutes.
  2. 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.
  3. 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.
  4. 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. 

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Lee