Smashed Pea & Mint Bruschetta with Chevre Ricotta

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From the Spring Feast class… so fresh and yummy! This is a great appetizer to make for spring and summer brunch parties, Easter get togethers and garden parties.

Smashed Pea & Mint Bruschetta with Chevre Ricotta
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Smashed Pea & Mint Bruschetta with Chevre Ricotta
Print Recipe
  • 1 each baguette
  • 1 tablespoon MTOO California Garlic Olive Oil
  • 3/4 pound fresh English peas, if available (or 1-10 ounce package frozen peas thawed)
  • 1 tablespoon fresh mint chopped
  • 2 tablespoons MTOO Basil Olive Oil
  • 1 teaspoon MTOO Key West Spice Blend
  • 4 oz Chevre
  • 4 oz ricotta fresh if possible
  • 1/2 teaspoon Honey
  • 1 tablespoon MTOO Sicilian Lemon Balsamic Vinegar
  • Fresh pea sprouts for garnish
  1. Slice baguette on the diagonal. Place the rounds on a baking sheet and brush with garlic oil. Bake about 7-8 minutes, flip and bake about 5 minutes more until very lightly toasted.
  2. In a food processor mix the peas until roughly chopped. Stir in the mint, oil, and seasoning blend. Mix the ricotta and chevre with the lemon balsamic until well blended.
  3. Spread the ricotta mixture on each toast round the top with pea mixture. Garnish the bruschetta with fresh mint leaves and fresh pea sprouts and a little pinch of seasoning blend.
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