Sweet Pea Bruschetta With Ricotta, Mint And Pecorino

1. 1

   Drain the ricotta for an hour in a fine mesh colander or cheesecloth-lined strainer set over a bowl.

2. 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. 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. 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

* Per serving · 4 servings · Values may vary.