Sweet Pea Bruschetta With Ricotta, Mint And Pecorino – a delicious recipe with milk ricotta cheese, shelled peas, Salt, Extra virgin olive oil, Fresh ground black pepper, crusty bread. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Drain the ricotta for an hour in a fine mesh colander or cheesecloth-lined strainer set over a bowl.
2
Bring a small saucepan of water to a boil; add a teaspoon salt and the peas. Cook 1 or 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, pepper and salt to taste.
3
Heat a griddle or grill to 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 the garlic clove over the tops.
4
Spread some ricotta over the bread, sprinkle with mint and spoon some peas over. Use a vegetable peeler to shave Pecorino cheese over each bruschetta. Drizzle with olive oil before serving warm or at room temperature
180
kcal
Calories
7
g
Fat
20
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup whole milk ricotta cheese, 1 cup shelled peas, fresh or frozen, Salt, Extra virgin olive oil, and more.
Yes, Sweet Pea Bruschetta With Ricotta, Mint And Pecorino falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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