Garden Spring Pea Bruschetta Seasonal Recipe
Fresh pea bruschetta captures spring’s best flavors on toasted bread. Sweet peas get mashed with mint, lemon, and ricotta for a bright spread that tastes like the season.
You’ll want to make this when fresh peas are at their peak – the sweetness really shines through. It’s elegant enough for entertaining but simple enough for a weeknight appetizer.
Getting the Best Texture from Fresh Peas
Don’t cook the peas completely soft – they should still have a slight bite when you remove them from the boiling water. This gives the final spread some texture instead of turning into baby food.
After blanching, immediately plunge the peas into ice water to stop the cooking and lock in that bright green color. When you mash them, leave some pieces chunky rather than making a completely smooth paste.
Most Loved Products
Garden Spring Pea Bruschetta Seasonal Recipe
Equipment Needed
- Large pot for boiling water
- Medium bowl with ice water
- Fork for mashing
- Toaster or grill pan
Instructions
- Blanch peas: Bring a large pot of salted water to a boil. Add fresh peas and cook for 2 to 3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking. Drain well.
- Make pea mixture: In a medium bowl, roughly mash the peas with a fork, leaving some chunky pieces. Stir in ricotta, chopped mint, lemon juice, lemon zest, 1 tablespoon olive oil, salt, and pepper. Taste and adjust seasoning.
- Prepare bread: Toast bread slices until golden brown and crispy on both sides. While still warm, rub one side of each slice with the cut garlic clove. Brush with remaining 2 tablespoons olive oil.
- Assemble bruschetta: Spread pea mixture generously on the garlic-rubbed side of each toast. Top with grated Parmesan and fresh mint leaves. Serve immediately while bread is still warm and crispy.
Nutrition Facts
Per Serving (1 piece)
