SERVES 6
SKILL LEVEL: EASY
COOK TIME: 5 MINS.
PREP TIME: 10 MINS.
COST: $
Bruschetta: that’s Italian for something delicious on toast. Actually, I don’t know what it literally means in Italian, but every bruschetta I have ever seen is something great on toast. This recipe is my way to welcome spring. It also revealed another side to the ever-fascinating Carla. That woman loves her peas! When we made this on the show, she snatched the whole bowl of peas and stuffed about a hundred in her mouth before I could rescue enough to make this recipe.
4 cups shelled English peas
1–2 teaspoons kosher salt
2 cups fresh sheep’s milk ricotta cheese
Zest of 1 lemon
3 tablespoons grated Parmesan
¼ cup fresh mint leaves
Freshly ground black pepper
½ teaspoon red pepper flakes
¼ cup extra virgin olive oil
1 baguette, cut into ½-inch slices at a bias
1. Bring 1 gallon of water to a boil and add a large pinch of salt. Add the peas and blanch for about 30 seconds. Remove the peas to an ice bath.
2. To a food processor, add the ricotta, lemon zest, Parmesan, and mint. Drain the peas and add them to the food processor. Pulse just until the mixture becomes smooth, scraping down the sides from time to time.
3. Spoon the mixture into a serving bowl, crack some black pepper over the top, sprinkle with the red pepper flakes, and drizzle with extra virgin olive oil.
4. Heat a grill pan to medium-high. Brush the pieces of bread with olive oil and season with salt and pepper. Grill on each side until crisp and grill marks appear, about 1–2 minutes per side.
5. Serve each crostini topped with the pea mixture.