Fresh and delicious, these bruschetta are ideal for a quick and easy entrée, lunch or dinner, or you can make mini versions to serve as canapes at your next party.
How long will it take?
What’s the serving size?
What do I need?
2 cups peas, fresh or frozen
3 tbsp olive oil, plus extra to serve
Zest and juice of 1 large lemon, divided
2 tbsp finely chopped mint
2 tbsp finely chopped chives
Salt, to taste
Freshly ground black pepper, to taste
Grilled bread, to serve
1 ½ cups ricotta
Cucumber ribbons, to serve
How do I make it?
Cook peas in a saucepan of boiling water until softened. Drain and run under cold water, then add to a bowl with olive oil, ¾ of the lemon zest and juice, mint, and chives. Use a fork to roughly mash the peas. Stir to combine all ingredients together. Season to taste.
When ready to serve, spread grilled pieces of bread with a generous dollop of the pea mixture.
Combine reserved lemon juice and zest in a bowl with ricotta. Top pea mixture with ricotta and garnish with cucumber. Drizzle with a little olive oil and serve.