Michael Symon's Ricotta, Pea, and Mint Bruschetta

A quick and easy spring snack!

skill level

Easy

time

1-30min

servings

cost

Contributed by : Michael Symon

Get ready for spring with this tasty snack. The fresh mint and peas will remind you of all the great summer foods to come! Calories per Serving: 465

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 4 cup Shelled Peas
Kosher Salt

instructions Add the peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste like the ocean. Boil the peas for about 30 seconds. Remove the peas to an ice bath.
step 2

ingredients 2 cup Fresh Sheep's Milk Ricotta Cheese
Zest of 1 Lemon
1/4 cup Fresh Mint Leaves

instructions To a food processor, add the ricotta, lemon zest, Parmesan, and mint.
step 3

ingredients

instructions Drain the peas and add them to the food processor. Pulse just until the mixture comes together, you want to keep a little texture and not make it totally smooth.
step 4

ingredients Freshly Ground Black Pepper
Extra Virgin Olive Oil

instructions Spoon the mixture into a serving bowl, crack some black pepper over the top and drizzle with extra-virgin olive oil.
step 5

ingredients 1/2 Baguette cut into slices at a bias
Extra Virgin Olive Oil

instructions Heat a grill-pan to medium-high. Brush the pieces of bread with olive oil and season with salt and pepper. Grill on each side until crisp and grill marks appear, about 1-2 minutes per side.
step 6

ingredients

instructions Serve each crostini topped with the pea mixture.
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