Bruschetta with ricotta and peas – Recipe for delicious crispy bruschetta with ricotta cream and peas with basil and lemon. These bruschettas are so good and easy to make. They consist of crispy toasted bread with a soft ricotta cream with garlic, which can either be spread or sprayed onto the bread. On the ricotta cream there are peas with basil, pine nuts and lemon. It is a super delicious snack or appetizer, which can be served with a glass of bubbles. Also try my recipe for bruschetta with ricotta cream and baked tomatoes. Enjoy!
Bruschetta with ricotta and peas
Ingredients
Bruschetta with ricotta and peasInstructions
Bruschetta with ricotta and peas
Thaw the peas.
Blend basil, mint, pine nuts, olive oil and salt into a pesto.
Stir the pesto together with the peas.
Refrigerate until serving.
Ricotta cream
Put the ingredients in a food processor or blender and blend until it becomes thick, firm and creamy.
Pour the cream into a piping bag and cut a small hole in the end (you can also just spread the cream on the bread).
Cut the bread slices diagonally so that they are long.
Toast the bread on a pan with butter or in the oven.
Place the loaves on a plate.
Spread the ricotta cream on the bread, garnish with peas, lemon zest, olive oil, salt and pepper.
Serve immediately.
Bon appetite!
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