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