I love this bruschetta…we pretty much made up the recipe on a friday when we didn’t have much in the fridge. So we came up with something based on what we did have, and invention test if you will. It tasted amazing, so light and summery, that is has gone on the list of our favourite quick summer dishes.
Ingredients
- 250g Frozen peas, thawed in warmed water
- 250g Ricotta
- 10-15 mint leaves
- 1tsp salt
- 1tsp black pepper
- 1 loaf of ciabatta bread
- Olive oil
Method
- Cut the ciabatta bread into slices. Add a splash of olive oil, and put in the oven at 200c/400F/Gas 6 for 5 mins until the bread is toasted.
- Put the peas, mint, salt and pepper in a blender and blend until the peas and mint leaves have broken down.
- Stir the ricotta through the pea mixture.
- Take the bread slices out of the oven and spread them with the pea and ricotta mixture.
- Put the bruschetta back in the oven for around 5 minutes until the pea mixture is warm through and slightly set.
- Serve with bruschetta and enjoy!