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