Bruschetta With Ricotta And Peas

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.

May 5, 2016
Written by HERB
Bruschetta With Ricotta And Peas
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
  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.
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May 05, 2016 — Last Updated
Written by HERB
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