Name: Spring Pea Bruschetta
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 12 bruschetta pieces
Ingredients: 1 cup fresh peas (about 1 pound pods); 12 slices baguette, cut 1/2-inch thick; 3/4 cup whole milk ricotta cheese; 2 tablespoons fresh mint leaves, chopped; 1 lemon, zested and juiced; 3 tablespoons extra-virgin olive oil, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese

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Spring pea bruschetta brings bright, sweet peas to crispy bread with fresh mint and creamy ricotta. It’s lighter than traditional tomato bruschetta but just as satisfying.

You’ll want to make this when fresh peas are in season and you need an appetizer that feels special without much work.

Why Fresh Peas Make All the Difference

Fresh spring peas have a natural sweetness that frozen peas can’t match for this recipe. Look for bright green pods that feel full but not overstuffed – the peas inside should be tender, not starchy.

If you can’t find fresh peas, use high-quality frozen peas but thaw them completely first. Don’t cook frozen peas as long since they’re already blanched. The texture won’t be quite as crisp, but the flavor will still work well.

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Spring Pea Bruschetta

Cuisine: Italian Difficulty: Easy

★★★★☆ (4.1 out of 5 stars, 88 ratings)

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 6

Ingredients

1 cup fresh peas (about 1 pound pods)
12 slices baguette, cut 1/2-inch thick
3/4 cup whole milk ricotta cheese
2 tablespoons fresh mint leaves, chopped
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Equipment Needed

Large pot for boiling
Large bowl with ice water
Baking sheet
Medium mixing bowl

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. Immediately transfer to ice water to stop cooking. Drain well once cooled.
Toast bread: Preheat oven to 400°F. Brush baguette slices with 2 tablespoons olive oil and arrange on baking sheet. Toast for 5-7 minutes until golden brown and crispy on edges but still slightly soft in center.
Make ricotta mixture: In a medium bowl, mix ricotta, chopped mint, lemon zest, remaining 1 tablespoon olive oil, salt, and pepper until smooth and well combined.
Assemble bruschetta: Spread ricotta mixture evenly on toasted bread slices. Top each with blanched peas, pressing gently so they stick. Sprinkle with Parmesan cheese and drizzle with lemon juice before serving immediately.