Smashed Pea Bruschetta with Whipped Ricotta

Smashed Pea Bruschetta with Whipped Ricotta
Smashed Pea Bruschetta with Whipped Ricotta | http://saltandwind.com It's happened. I have a horrid case of Spring Fever and it has no intention of going away. Really though, it's not my fault. I blame it on the random un...
Skill
Cuisine
Ingredients
9
Hands-On Time
30 minutes
Total Time
10 minutes
Yield
About 30 toasts
Servings
8 to 10
Diet
Smashed Pea Bruschetta with Whipped Ricotta | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Brunch, Lunch, Snack
Cuisine
American
Ingredients
9
Hands-On Time
30 minutes
Total Time
10 minutes
Yield
About 30 toasts
Servings
8 to 10
Diet
Vegetarian
Smashed Pea Bruschetta with Whipped Ricotta | http://saltandwind.com

It's happened. I have a horrid case of Spring Fever and it has no intention of going away. Really though, it's not my fault. I blame it on the random unseasonably warm days we've had. And the cherry and plum trees that are already hanging heavy with blossoms. And the fact that, slowly but surely, the spring produce is coming to market. The only remedy for Spring Fever this early on is this smashed pea bruschetta - there is simply no other solution. 

Ingredients

  • 1 (8 ounce) French baguette or whole wheat ciabatta

    cut into 1/4-inch slices

  • 4 tablespoons olive oil

    divided plus more for crostini

  • kosher salt and Freshly ground black pepper
  • 2 cups shelled fresh or frozen peas
  • 1 medium lemon

    zested and juiced

  • 2 ounces finely grated Pecorino Romano cheese

    about 1/2 cup

  • 2 tablespoons finely chopped mint, chervil, or tarragon
  • 2 cups whole milk ricotta cheese
  • lemon olive oil

    for garnish

Instructions

Heat oven to 375°F and arrange a rack in the middle. Pour enough olive oil on a rimmed baking sheet to just coat it, add the baguette slices and toss to coat. Season with salt and freshly ground black pepper. Bake in a single layer until crostini are toasted and crisp, about 15 minutes, turning crostini halfway through.

Tip

The crostini can be made up to 4 days ahead; store in an airtight container at room temperature.

Meanwhile, place ricotta in a bowl and add 2 tablespoons of olive oil, all of the lemon zest except a few pinches, a large pinch of salt, and a generous amount of freshly ground black pepper. Stir vigorously with a spoon or whisk until the ricotta is light and airy. Taste and add more olive oil, lemon zest, salt, and pepper, as desired. Set aside until ready to use.

Tip

The ricotta mixture can be made up to 2 days ahead of time. Store refrigerated in an airtight container until ready to use.

Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the peas and cook until just tender, about 3 to 4 minutes, then drain and rinse with cold water.

Tip

The pea mixture (without the herbs) can be made up to 2 days ahead of time. Store refrigerated in an airtight container until ready to use; fold in the herbs just before serving.

Transfer cooled peas to a medium nonreactive bowl, lightly mash peas with a potato masher or the back of a fork. Add olive oil, Pecorino cheese, half the lemong juice, and herbs, season with salt and pepper and stir to combine. Taste and adjust seasoning as desired.

To serve, top each crostini with about 1 tablespoon of ricotta, a spoonful of peas, and the remaining lemon zest. Drizzle with a good quality extra virgin lemon-infused olive oil (or truffle oil would work too) and serve.

Tip

I like to use the O Organics Meyer Lemon Olive Oil or even a good-quality truffle oil for garnishing this recipe.

Notes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/68-smashed-pea-bruschetta-with-whipped-ricotta-recipe

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