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Fresh Spring Pea and Ricotta Bruschetta

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A quick and easy bruschetta featuring creamy ricotta, sweet spring peas, lemon zest, and fresh mint on toasted crusty bread. Perfect as a light appetizer or snack for warm days.

Ingredients

Scale
  • 1 cup (150g) fresh spring peas, shelled and blanched
  • 1 cup (250g) whole-milk ricotta cheese
  • Zest of 1 medium lemon (about 1 tsp)
  • 1 tablespoon fresh mint leaves, finely chopped
  • 2 tablespoons extra virgin olive oil, plus extra for brushing bread
  • 1 small garlic clove, peeled and halved (optional, for rubbing on bread)
  • 1 baguette or 8 slices of sourdough bread
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (150g) of shelled fresh peas and cook for exactly 1 minute to keep them tender-crisp.
  2. Immediately transfer the peas to a bowl of ice water to stop cooking and preserve color. Drain well and pat dry on a clean towel.
  3. Slice the baguette or sourdough into 1/2-inch (1.3 cm) thick slices. Brush each slice lightly with extra virgin olive oil on both sides.
  4. Toast the bread slices in a grill pan or under a broiler for 2–3 minutes per side, until golden and crisp.
  5. Once toasted, rub the cut sides with a halved garlic clove for a subtle garlicky flavor. Set aside to cool slightly.
  6. In a small bowl, combine ricotta, drained peas, lemon zest, chopped mint, 2 tablespoons olive oil, sea salt, and black pepper.
  7. Gently fold everything together until evenly mixed but still chunky.
  8. Spoon a generous dollop of the ricotta and pea mixture onto each toasted bread slice.
  9. Arrange on a serving platter and drizzle a little more olive oil on top if desired.
  10. Optionally, sprinkle extra mint leaves or lemon zest shreds for garnish.
  11. Serve immediately for best texture and flavor.

Notes

Do not overcook peas; blanch for exactly 1 minute and immediately shock in ice water to preserve color and texture. Rub toasted bread with garlic for subtle flavor and moisture barrier. Assemble bruschetta just before serving to keep bread crisp. For dairy-free, substitute ricotta with almond or cashew-based ricotta and use vegan bread.

Nutrition

Keywords: bruschetta, ricotta, spring peas, lemon zest, mint, easy snack, appetizer, summer recipe, quick recipe

Find it online: https://tempotaste.com/fresh-spring-pea-and-ricotta-bruschetta-recipe-easy-perfect-summer-snack/