Pea and Ricotta Bruschetta

PeaBruschetta-1

When the cold weather makes everything seem a little grey (or white!) a bag of frozen peas does a lot to remind me that spring is undoubtedly on its way. This is the one staple I consistently have on hand in my freezer at all times. I add peas to soups, pastas or turn them into the star of the show as I did with these little bruschettas.

These make great cocktail party finger food (and pair wonderfully with my Pomegranate Rosemary Sparklers) but are also great alongside a root vegetable salad for a light lunch. I also often add a little smoked salmon on top to make it a complete meal, or hard-boiled egg wedge. The combo of the garlicky, crusty baguette with the creamy ricotta and sweet peas is heaven on a plate for me.

PeaBruschetta-2-websize

Pea and Ricotta Bruschetta

1 baguette, cut into slices
1 peeled clove of garlic, halved
1 tbsp olive oil
2 shallots, diced
2 tsp chopped thyme
1 1/2 cups frozen peas
1/2 cup smooth ricotta
1 tbsp milk
1/4 tsp lemon zest
1 tbsp lemon juice
Salt and freshly cracked pepper

Bake baguette slices in 400ºF (200ºC) oven until golden and crusty, about 6 minutes. When the bread has just cooled enough to handle, rub the exposed side of the garlic over one side of the bread.

In the meantime, in a nonstick skillet heat oil over medium heat, cook shallots, stirring occasionally until translucent and softened, about 8 minutes. Stir in 1 1/2 cups of peas and 1/4 cup water. Cook until peas are warmed through and water has evaporated, about 5 minutes. Stir in thyme and season with a generous pinch of salt and pepper. Using the back of a spoon, mash the peas to break them down slightly.

In a bowl, combine the ricotta, milk, lemon zest, juice and a pinch of salt and pepper. Spread ricotta over bread, top with pea mixture.

 

 
 

14 Comments on Pea and Ricotta Bruschetta

  1. yummychunklet
    February 2, 2014 at 5:59 am (3 years ago)

    Great and healthy appetizers!

    Reply
    • jennifer
      February 2, 2014 at 9:07 am (3 years ago)

      Thanks! And so satisfying.

      Reply
  2. SallyBR
    February 2, 2014 at 8:10 am (3 years ago)

    Love this idea! And like you, I always have a bag of peas in the freezer… actually a bag or five 😉 Don’t like to run out of them…

    I never used them as a spread, though, must absolutely keep this one in mind

    Reply
    • jennifer
      February 2, 2014 at 9:05 am (3 years ago)

      Let me know what you think when you try it out! It’s definitely one of my go-to favourites!

      Reply
  3. Mardi (eat. live. travel. write.)
    February 3, 2014 at 5:46 am (3 years ago)

    This is a stunning looking dish Jenn and I bet it tastes amazing! Love the colours to brighten up a winter’s day!

    Reply
    • jennifer
      February 3, 2014 at 8:14 pm (3 years ago)

      It’s exactly what I needed after a cold weekend!

      Reply
    • jennifer
      February 3, 2014 at 8:13 pm (3 years ago)

      Thank you Josefine!

      Reply
    • jennifer
      February 3, 2014 at 8:13 pm (3 years ago)

      Thank you!

      Reply
  4. Kristi @ Inspiration Kitchen
    February 3, 2014 at 10:35 pm (3 years ago)

    I love this! I never have peas on hand. Maybe I need to re-think them as a staple, because I’m loving the looks of this – so bright and refreshing! I love getting new ideas!

    Reply
  5. Joanne
    February 4, 2014 at 8:06 am (3 years ago)

    Seeing those bright pops of green definitely lifts my spirits!! These are such perfect bruschetta bites!

    Reply
  6. Beth
    February 7, 2014 at 8:53 am (3 years ago)

    They look great – and I think the pomegranate sparklers sound great, too.
    Oh, and the cookbook arrived yesterday. Can’t wait to try it out!

    Reply
  7. Adri
    May 17, 2014 at 11:34 am (3 years ago)

    What a delightful appetizer!

    Reply

Leave a Reply