Ingredients (12)
For the bread:
- 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium garlic clove
For the topping:
- 1 1/2 cups shelled fresh peas (from about 1 1/4 pounds in their pods) or 8 ounces frozen
- 1 tablespoon olive oil
- 2 1/2 teaspoons coarsely chopped fresh mint leaves
- 2/3 cup ricotta cheese
- 1/4 teaspoon kosher salt, plus more for seasoning the peas
- 1/8 teaspoon freshly ground black pepper, plus more for seasoning the peas
- 4 medium radishes, trimmed and thinly sliced
- Calories181
- Fat8.86g
- Saturated fat2.68g
- Trans fat
- Carbs19.17g
- Fiber2.31g
- Sugar1.88g
- Protein6.38g
- Cholesterol10.54mg
- Sodium197.16mg
- Nutritional Analysis per serving (8 servings) Powered by
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This bruschetta is the perfect example of the less-is-more philosophy of cooking, with an easy combination of classic spring flavors. Just spread grilled bread with creamy ricotta cheese and minty smashed peas, then place thinly sliced radishes on top for a spicy crunch.
Special equipment: You will need a pastry brush for this recipe.
Game plan: You can use store-bought ricotta cheese, but it’s fun and simple to make your own.
This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
Instructions
- 1Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
- 2Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining 1 tablespoon oil. Generously season one side only with salt and pepper.
- 3Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
- 4Return the grilled bread to the reserved baking sheet, seasoned-side up, and rub the seasoned sides with the garlic clove. Set aside while you prepare the topping.
For the topping:
- 1Bring a medium saucepan of heavily salted water to a boil over high heat. Add the peas and cook until they’re bright green and just cooked through, about 1 1/2 to 2 minutes for medium-sized peas and up to 4 minutes for larger peas. Drain well and place in a medium bowl.
- 2Add the olive oil and lightly mash the peas with a potato masher into a coarse paste. Add the mint and stir to combine. Taste and season with salt and pepper as needed; set aside.
- 3Place the ricotta in a small bowl, add the measured salt and pepper, and stir to combine.
- 4To serve, spread an equal amount of the ricotta over each slice of bread. Divide the pea mixture evenly over the ricotta and gently press it into the cheese. Top with the radishes and cut the bruschetta into pieces if desired.
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