Grilled bread topped with creamy ricotta cheese and tender snap peas that have been tossed with olive oil, lemon juice, and fresh herbs. A light and easy spring or summer meal.
Look! I made something without sugar! Can you believe it? Well, technically, this recipe is made with sugar snap peas, so I guess I couldn’t let go completely. Ha!
You’re looking at my perfect summer meal. During the warmer months I gravitate towards meals that are fresh, light, and no-fuss. Don’t we all? This recipe is a delicious take on bruschetta. Bruschetta is traditionally made with tomatoes, basil, and garlic on top of toasted bread. This recipes swaps out the tomatoes for snap peas and ricotta cheese that get piled on top of grilled bread.
For this bruschetta, start by grilling your bread. You can use a grill or a grill pan, just make sure the bread is nice and toasted. The snap peas get cooked in boiling water just slightly, then tossed with olive oil, lemon juice, basil, and mint. The bruschetta is made slightly indulgent by the addition of ricotta cheese (the best part). The ricotta is seasoned with salt, pepper, and fresh chives, and it adds an amazing creamy, rich component. Take your toasted bread, smear on the cheese, and top with a heap of herb-y peas! Delish!
I was lucky to have a helpful little assistant when it came time to pick fresh herbs for this recipe. That poor basil, it didn’t stand a chance. She was determined to pick every last piece of basil; and she did. I guess its time to move whats left of the herbs out of her reach. 🙂
Snap Pea and Ricotta Bruschetta
- 1 loaf ciabatta bread sliced
- 2 cups generous ricotta cheese
- 2 tablespoons chopped fresh chives
- 1 pound sugar snap peas
- 1/4 cup fresh basil chopped or torn
- 2 tablespoons fresh mint chopped or torn
- 1 tablespoon fresh lemon juice
- 2 tablespoon extra virgin olive oil plus more for brushing bread
- salt and pepper
Brush the slices of bread with olive oil and sprinkle lightly with salt. Grill the slices of bread on a grill or grill pan until each side is toasted.
Combine the ricotta cheese, chives, one tablespoon olive oil, and salt. Set aside.
Bring a large pot of salted water to a boil and add snap peas. Cook for 3 minutes. Immediately drain and place in a bowl of ice water until cold. Drain and pat dry.
If desired you can cut some or all of the peas (I cut some of them in half). Combine the peas, basil, mint, lemon juice, one tablespoon olive oil, salt, and pepper.
Spread slices of toasted bread with ricotta and top with peas. Serve immediately.
Recipe NotesAdapted from Tiffani Thiessen
This dish is best consumed right after preparing it.