PEA AND RICOTTA BRUSCHETTA

AvatarGH InternQuick & easy

These quick and easy dishes will pack a summery crunch at your next lunch party

INGREDIENTS

FOR THE BRUSCHETTA:

  • 1 French loaf, cut into 1,5cm slices
  • 1 garlic clove
  • 45ml olive oil or lemon-flavoured olive oil
  • salt and freshly ground black pepper

FOR THE TOPPING:

  • 300g frozen peas
  • 20g fresh mint leaves, finely chopped
  • 10g fresh parsley, finely chopped
  • finely grated zest and juice of ½ lemon
  • 200g ricotta cheese
  • salt and freshly ground black pepper,
  • to taste

TO SERVE:

  • 6–8 sugar snap peas, halved lengthwise
  • 2–3 radishes, thinly sliced
  • 2 spring onions, sliced
  • 20g micro herbs

METHOD

  1. To make the bruschetta: preheat the oven to 180°C. Slice the garlic in half and gently rub onto one side of each slice of bread.
  2. Lightly brush both sides of the bread slices with oil and season with salt and pepper. Arrange in a single layer on a baking sheet. Bake for 5–7 minutes, turning once, or until golden and crispy. Set aside to cool.
  3. To make the topping: bring a pan of water to the boil and cook the peas for 2 minutes. Drain and plunge them into iced water for 3–4 minutes, to keep the bright green colour.
  4. Drain well and place the peas into a food processor and blend until rough and chunky.
  5. Transfer the pea mixture to a mixing bowl. Add the remaining ingredients and mix well.
  6. Spoon some of the mixture onto the bruschetta slices and garnish with sugar snap peas, radishes, spring onions and micro herbs. Serve at once.

(Serves 6–8 as a canapé)

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