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Fresh Spring Pea and Lemon Ricotta Bruschetta

Fresh Spring Pea and Lemon Ricotta Bruschetta - featured image
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A quick and easy appetizer featuring creamy ricotta mixed with fresh spring peas and bright lemon zest, served on toasted baguette slices. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup (150g) fresh or frozen spring peas, thawed if frozen
  • 1 cup (250g) whole milk ricotta cheese
  • Zest and juice of 1 medium lemon
  • 1 small garlic clove, minced
  • 2 tablespoons (30ml) extra-virgin olive oil
  • A handful of fresh mint or basil leaves, chopped finely
  • Salt and freshly ground black pepper, to taste
  • 1 loaf baguette or crusty bread, sliced about ½-inch thick

Instructions

  1. Bring a pot of salted water to a boil. Add 1 cup (150g) of fresh or thawed frozen peas and cook for about 2 minutes until bright green and tender. Drain and immediately plunge them into a bowl of ice water to stop cooking and keep the vibrant color. Drain again and set aside.
  2. In a medium bowl, combine 1 cup (250g) whole-milk ricotta, zest and juice of 1 lemon, 1 minced garlic clove, and 2 tablespoons (30ml) extra-virgin olive oil. Stir gently until smooth but still creamy. Season with salt and freshly ground black pepper to taste.
  3. Add the blanched peas to the ricotta mixture. Using a fork or spoon, gently mash some peas—leave about half whole for texture. Fold in a handful of finely chopped fresh mint or basil leaves. Adjust seasoning if needed.
  4. Slice 1 baguette into ½-inch (1.3 cm) thick pieces. Toast them in a grill pan or under the broiler for 1-2 minutes per side until golden and crisp. Optionally, brush lightly with olive oil before toasting for extra flavor.
  5. Spoon a generous amount of the ricotta-pea mixture onto each toasted bread slice. Drizzle a little olive oil on top and sprinkle with extra herbs or freshly cracked pepper if desired. Serve immediately.

Notes

Do not over-blanch peas to keep their bright color and texture. Gently mash peas to keep some texture. Toast bread just before serving to avoid sogginess. If topping thickens after chilling, stir in olive oil or lemon juice to loosen. Variations include swapping mint for tarragon or chives, using goat cheese instead of ricotta, or adding toasted pine nuts for crunch. Gluten-free bread can be used for dietary needs.

Nutrition

Keywords: bruschetta, spring peas, lemon ricotta, appetizer, easy recipe, quick, fresh, vegetarian

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