Name: Simple Spring Pea Bruschetta No-Cook Topping
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 cup frozen peas, thawed and patted dry; 2 tablespoons fresh mint leaves, chopped; 2 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1/3 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 thick slices crusty bread, toasted

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Fresh pea bruschetta captures spring in a bowl. You’ll mash sweet peas with herbs and cheese to create a bright, creamy spread that goes on toasted bread.

It’s ready in minutes without any cooking, making it ideal for warm days when you want something fresh but substantial.

Why Frozen Peas Work Better Than Fresh

Frozen peas are actually your best choice here, even though fresh sounds more appealing. They’re picked at peak sweetness and flash-frozen, so they’re consistently tender and sweet year-round.

Fresh peas can be starchy and tough unless they’re extremely young. You’ll need to thaw the frozen peas completely and pat them dry before mashing. Don’t cook them – just let them come to room temperature for the brightest flavor.

Simple Spring Pea Bruschetta No-Cook Topping

Editor’s Choice

KitchenAid Gourmet Stainless Steel Wire Masher, 10.24-Inch, Black

Simple Spring Pea Bruschetta No-Cook Topping

Cuisine: Italian Difficulty: Easy

★★★☆☆ (3.8 out of 5 stars, 37 ratings)

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Ingredients

1 cup frozen peas, thawed and patted dry
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/3 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Serving

4 thick slices crusty bread, toasted

Equipment Needed

Large fork or potato masher
Medium mixing bowl

Instructions

Mash peas: Place thawed and dried peas in a medium bowl. Using a large fork or potato masher, mash about half the peas, leaving the rest whole for texture. You want a chunky, rustic consistency with some peas completely broken down and others just lightly crushed.
Mix topping: Add chopped mint, lemon juice, olive oil, ricotta, Parmesan, salt, and pepper to the mashed peas. Stir gently with a fork to combine, keeping the mixture chunky. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Assemble bruschetta: Spoon the pea mixture generously onto toasted bread slices, dividing evenly among the 4 pieces. Serve immediately while the bread is still warm and crispy. The topping can be made up to 2 hours ahead and refrigerated, but bring to room temperature before serving.