Pea & Ricotta Bruschetta

Pea & Ricotta Bruschetta is the perfect hit of green for your summer table. Looks fancy-pants but is incredibly simple to make!

Key Details

  • Serves: 6
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Difficulty: Easy

Ingredients

  • 200g frozen garden peas, blanched in warm salted water
  • 200g frozen edamame/soya beans, blanched in warm salted water
  • 1 lemon, zested and juiced
  • 5 sprigs of mint, just the leaves
  • 4 tbsp ricotta¬†
  • ciabatta loaf cut into multiple slices and toasted¬†

  • 200g frozen garden peas, blanched in warm salted water
  • 200g frozen edamame/soya beans, blanched in warm salted water
  • 1 lemon, zested and juiced
  • 5 sprigs of mint, just the leaves
  • 4 tbsp ricotta
  • ciabatta loaf cut into multiple slices and toasted

Cook your peas and edamame beans and whack most of them in a food processor (setting some aside for decoration). Add the lemon juice and mint. Pulse into a smooth paste and season with salt and pepper to taste.

Toast your ciabatta and spread on a generous knife of ricotta, then the bean and pea paste, and finish with some whole peas and beans, lemon zest and cracked black pepper. Done!

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