Fresh Spring Pea Bruschetta for Brunch Entertaining
Spring pea bruschetta brings bright, sweet flavors to your brunch spread with minimal effort. Fresh peas get mashed with mint and ricotta, then piled onto crispy bread for an elegant appetizer that looks impressive but comes together in minutes.
It’s lighter than traditional bruschetta and showcases spring produce beautifully.
Why Fresh Peas Work Better Than Frozen
Fresh peas have a crisp sweetness that frozen peas can’t match for this recipe. They hold their shape better when lightly mashed and provide little bursts of flavor against the creamy ricotta base.
If you can’t find fresh peas, use frozen ones but don’t thaw them completely first. Cook them for just 1-2 minutes in boiling water, then drain and cool. They’ll retain more texture this way and won’t turn mushy when you mash them.
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Fresh Spring Pea Bruschetta for Brunch Entertaining
Equipment Needed
- Large pot
- Fine mesh strainer
- Medium bowl
- Fork for mashing
- Baking sheet
- Small bowl for oil
Instructions
- Blanch peas: Bring a large pot of salted water to boil. Add fresh peas and cook for 2-3 minutes until bright green and tender-crisp. Drain immediately and rinse with cold water to stop cooking.
- Make pea mixture: In a medium bowl, lightly mash half the peas with a fork, leaving the rest whole. Stir in ricotta, chopped mint, lemon juice, lemon zest, salt, and pepper until just combined.
- Toast bread: Preheat oven to 400°F. Brush baguette slices on both sides with olive oil and arrange on a baking sheet. Toast for 8-10 minutes, flipping halfway through, until golden brown and crispy on both sides.
- Assemble bruschetta: Spoon pea mixture generously onto warm toasted bread. Sprinkle with Parmesan cheese and garnish with fresh mint sprigs. Serve immediately while bread is still warm and crispy.
Nutrition Facts
Per Serving (2 pieces)
