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

Course Appetizers


  • 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


  • 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.
  • 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.
  • 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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