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Spring Pea Ricotta Bruschetta MICHAEL SYMON

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This Spring Pea Ricotta Bruschetta is a great option for a snack or appetizer!

ingredients
SPRING PEA RICOTTA BRUSCHETTA
2 cups fresh baby peas
1 cup ricotta cheese
1 lemon (zested)
1/2 teaspoon crushed red pepper flakes
1/2 cup olive oil (divided, plus additional to garnish)
1 baguette (thinly sliced on the bias)
kosher salt and fresh ground black pepper (to taste)

directions
Bring a large pot of salted water to a boil and prepare an ice bath. Add the peas and allow to cook for 30 seconds until bright green. Remove the peas to the ice bath then drain and pat dry.
In the bowl of a food processor, add ricotta, lemon zest, crushed red pepper flakes, 3 tablespoons of olive oil and the baby peas. Pulse until combined, ensuring there is still texture. Season with salt and pepper.
Meanwhile, preheat a grill or grill pan over medium heat. Brush the baguette on both sides with olive oil and place on the grill. Allow to char on both sides, about 30 seconds per side. Remove from the grill and spread pea mixture on top. Garnish with additional olive oil.
Tip: Use frozen peas if you can’t find spring peas.

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