Sweet Pea Bruschetta with Whipped Ricotta
Serves 4
10 mins prep
10 mins cook
30 mins Inactive Time
50 mins total
Make this super-easy bruschetta with frozen peas for a quick, elegant appetizer or snack. Top toasted crusty bread with creamy ricotta and grated pecorino cheese. Serve with chilled white wine or prosecco.
Drain 1 cup whole milk ricotta cheese for about 30 minutes in a fine mesh colander or cheesecloth-lined strainer set over a bowl. Use a whisk or wooden spoon to gently whip the ricotta until it's light and creamy.
Bring a small saucepan of water to a boi. Add a tablespoon of salt and 1 cup frozen peas. Cook 1-2 minutes. Drain and transfer to a bowl. Mash the peas to a coarse consistency using a potato masher or wooden spoon along with 2 or 3 tablespoons olive oil, black pepper and more salt to taste.
Heat a griddle or heavy skillet on medium high heat. Brush the bread on both sides with olive oil and toast until dark golden brown on both sides. Remove the toasted bread from the griddle and scrape 1 garlic clove over the top of each slice.
Spread some ricotta over the bread, sprinkle with mint and spoon some peas over. Use a vegetable peeler to shave Pecorino or Parmesan cheese over each bruschetta. Drizzle with olive oil before serving warm or at room temperature