Bruschetta with Pea and Ricotta

Ingredients:

1 Baguette, thin diagonal slices

150g Peas

1 small handful of chopped mint

1 Garlic Clove, chopped

1 Tbsp Lemon juice

4 Tbsp Olive oil

225g Ricotta Cheese

Optional Extras:

Handful of Pine Nuts

1 Spring Onion, Chopped Finely

Method:

  • Heat the oven to 220C. 
  • Line a baking tray with baking paper and place the baguette slices on to the tray then smear the bread with olive oil.
  • Bake for 3-4 minutes and then turn the bread slices over and cook for another 2-3 minutes until golden. (Pay close attention to the bread as it toasts quickly and can burn) 
  • Place the peas, mint, garlic and lemon juice into a small-bowl food processor and use the pulse button to lightly mix, stopping before it turns to mush.
  • Add in the olive oil and pulse to further combine. Season with sea salt flakes and freshly ground black pepper and taste to check you have enough seasoning. 
  • Tip your mixture into a bowl and stir in the ricotta with a spoon to combine or dollop the mixture on each slice of bread then add ricotta. Drizzle with a good olive oil. 
  • To finish, you can toast some pine nuts in a dry frying pan and sprinkle these on top at the end for some crunch and/or top the bruschetta with spring onions and extra mint for garnish.

Recipe credit goes to Vanessa Baxter, found on Bite.

Photo credit goes to Cafe Grand

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