Bruschetta With Ricotta, Baby Peas And Fava Bean Puree
I am continuing on my quest to create new recipes for the amazing spring vegetables I am finding at the local street markets here in Italy. I already had prepared fava bean purée in my refrigerator and although I used most of my baby peas in a risotto, I still had some leftover I wanted to find a good use for.
I love really good ricotta cheese, one that is rich and creamy and preferably made by hand. Here in Italy I can find ricotta di pecora, or sheep’s milk ricotta that is different from the usual cow’s milk version, still light and creamy, but with just a little more flavor for my taste.
I decided to mix some ricotta di percora with some peas that had been blanched tender crisp to slather onto crisp, grilled bruschetta. To enhance the fresh flavor I added a little dollop of my delicious fava bean purée on top. Add to that a drizzle of really young extra virgin olive oil and some cracked black pepper and you have a delicious, light appetizer that celebrates spring.
Buon Appetito!
Deborah Mele
Bruschetta With Ricotta, Baby Peas And Fava Bean Puree
A creamy light bruschetta topping perfect for spring.
Ingredients
- 2 Cups Ricotta Cheese (Full Fat, Sheep's Ricotta If Possible)
- 1 Cup Baby Peas Blanched Tender Crisp
- 1 Tablespoon Extra Virgin Olive Oil
- Dash of Salt & Pepper
- 1/4 Cup Fava Bean Purée
- 2 Tablespoons Extra Virgin Olive Oil
- Cracked Black Pepper
For Bruschetta:
- 8 Slices Crusty Baguette Type Bread
- 2 Tablespoons Extra Virgin Olive Oil
Instructions
- Mix together the ricotta, peas, 1 tablespoon olive oil, then season lightly with salt and pepper.
- Grill or broil the bread slices until lightly browned.
- Brush with olive oil.
- Spoon a little of the ricotta mixture on each bread slice and spread.
- Spoon a dollop of the fava bean purée on each slice, then drizzle with the last of the olive oil.
- Finally, sprinkle each bruschetta with some cracked black pepper and serve.
