You may also like
Categories:
milk Ricotta cheese shelled peas salt extra-virgin olive oil fresh ground black pepper crusty bread garlic handful fresh mint Romano cheese
Viewed: 39 - Published at: a year agoIngredients
- 1 cup whole milk ricotta cheese
- 1 cup shelled peas, fresh or frozen
- Salt
- Extra virgin olive oil
- Fresh ground black pepper
- 4 3/4-inch thick slices crusty bread
- 1 garlic clove
- Handful fresh mint leaves, sliced thin
- 2 ounce chunk Pecorino Romano cheese
Method
- Drain the ricotta for an hour in a fine mesh colander or cheesecloth-lined strainer set over a bowl.
- Bring a small saucepan of water to a boil; add a teaspoon salt and the peas. Cook 1 or 2 minutes; drain and transfer to a bowl. Mash the peas to a coarse consistency using a potato masher or wooden spoon along with 2 or 3 tablespoons olive oil, pepper and salt to taste.
- Heat a griddle or grill to medium high heat. Brush the bread on both sides with olive oil and toast until dark golden brown on both sides. Remove the toasted bread from the griddle and scrape the garlic clove over the tops.
- Spread some ricotta over the bread, sprinkle with mint and spoon some peas over. Use a vegetable peeler to shave Pecorino cheese over each bruschetta. Drizzle with olive oil before serving warm or at room temperature
