Bruschetta With Ricotta And Peas

Snacks
1

Ricotta is a totally underutilized cheese. It’s spreadable and creamy, with a subtle flavor, and its texture pairs nicely with the crunch of toasted bread and the sweetness of peas in this recipe.

HERB
May 5, 2016
Bruschetta With Ricotta And Peas
15 m
prep time
10 m
cook time
25 m
ready in

ingredients

8 slices peasant bread, lightly toasted
4 teaspoons canna-olive oil 1 cup ricotta cheese
3 tablespoons plus
2 teaspoons olive oil, divided
2 tablespoons chopped onion or green onion
1⁄2 cup peas, fresh or frozen (thawed, if frozen)
Salt (kosher or sea) and freshly ground black pepper, to taste

method

  1. Drizzle or brush the toasted bread with the canna-olive oil, using 1⁄2 teaspoon per slice.
  2. Spread 2 tablespoons of ricotta on each slice.
  3. In a small skillet, heat 1 tablespoon of the olive oil. Add the onions and sauté until they wilt slightly, 3 to 4 minutes.
  4. Add the peas and sauté until they soften and are no longer vibrant green, 3 to 4 minutes more.
  5. Divide the pea mixture among the bread slices.
  6. Drizzle each slice with 1 teaspoon of the remaining olive oil and sprinkle with salt and pepper.