Pea, Mint, & Ricotta Bruschetta
Updated: Aug 15, 2020
Makes 13 - 15
Hey guys! Happy boxing day or as I affectionately call it - empty grocery shelf day. Seriously, couldn't find any fruit or veg at the grocery store. Luckily I had all of the ingredients for this recipe safely stored amongst our three fridges... Yes you heard that right. We have so many people here over the holidays that we need three fridges. Sometime's it still isn't enough to accommodate for this food-loving family.
If you need any other inspo for your new years food look no further than my fig and camembert pastry puffs. I made them on Christmas day to test out their approval rating amongst the elderly and they went down so well. I can't recommend them enough.
Anywhozzles going to go jump in the pool now, bye! :)
PRO TIPS
THE BREAD WILL BURN IN A MATTER OF SECONDS! KEEP YOUR EYES ON IT!
Make sure those parmesan slices are wafer thin, thank me later for that tip.
Use an olivey-extra-virgin-olive-oil; fresh ingredients are the key to this tasting delicious.
Recipe
Ingredients
1 french baguette
2 cups of fresh or frozen peas (I use petis pois)
250 grams of ricotta cheese
1 cup of fresh mint leaves, finely chopped
2 tablespoons of olive oil
Zest of 1 lemon
1/2 cup of thinly shaved parmesan
A pinch of salt
A crack of pepper
Method
Preheat your oven to 220℃ (428℉) on grill.
Place your ricotta into a cheesecloth or thin tea towel and drain out the liquid. You can gently squeeze the ricotta to get the liquid out.
Boil or steam your peas until cooked. Drain them and use a potato masher to squash them. You want to break the peas down but not make them too mushy. Mix in your chopped mint, grated lemon zest, salt, pepper, and olive oil.
Slice your baguette into 2cm thick slices. Place your slices on to a baking tray and brush across one tablespoon of olive oil. Put it in the oven for 1 - 2 minutes until slightly toasted.
Remove the bread from the oven and spoon over the ricotta evenly across all slices.
Spoon a heaped tablespoon of the pea mixture on top of the ricotta. Finish with an extra drizzle of olive oil and the parmesan shavings.
Enjoy!
Stay Salty,
Romy xx