Light Spring Pea Bruschetta for Wine Pairing

Ingredients

• 1 cup fresh or frozen peas
• 1/2 cup whole milk ricotta cheese
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 slices baguette, cut 1/2-inch thick
• 1 garlic clove, halved
• 2 tablespoons grated Parmesan cheese
• Microgreens for garnish (optional)

Equipment Needed

• Large pot for boiling water
• Medium bowl with ice water
• Fork for mashing
• Mixing bowl
• Toaster or grill pan
• Serving platter

Instructions

1. Blanch peas: Bring a large pot of salted water to boil. Add peas and cook for 2 minutes if using fresh peas, or 30 seconds if using frozen. Immediately transfer to ice water to stop cooking. Drain well.
2. Make pea mixture: In a mixing bowl, lightly mash half the peas with a fork, leaving the rest whole. Stir in ricotta, mint, lemon zest, lemon juice, 1 tablespoon olive oil, salt, and pepper until combined.
3. Toast bread: Toast baguette slices until golden brown and crispy, about 2-3 minutes per side. While still warm, rub one side of each slice with the cut garlic clove.
4. Assemble bruschetta: Spread 2 tablespoons of pea mixture on the garlic-rubbed side of each toast. Drizzle with remaining olive oil and sprinkle with Parmesan. Garnish with microgreens if using. Serve immediately while bread is still crispy.

Nutrition Facts

Per Serving (2 pieces)