Snap Pea and Ricotta Bruschetta
Grilled bread topped with creamy ricotta cheese and tender snap peas that have been tossed with olive oil, lemon juice, and fresh herbs.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
- 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.
Adapted from Tiffani Thiessen
This dish is best consumed right after preparing it.
Calories: 389kcal | Carbohydrates: 43g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 440mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1355IU | Vitamin C: 46.6mg | Calcium: 208mg | Iron: 2mg