Bruchetta With Fresh Peas and Ricotta
1 loaf of Tuscan Boule Bread
1/4 C of extra virgin olive oil
1 C of fresh peas shucked
1 C of ricotta cheese
1 sprig of mint chopped
Salt and pepper to taste
Cut loaf in half and slice the bread into 1 inch pieces. Toast bread on both sides on a grill or under a broiler and drizzlw with extra virgin olive oil when done. Set aside.
In food processor, combine fresh peas with salt and pepper to taste. Grind peas until some are pasty, but some are just split. Set aside.
In small mixing bowl, combine ricotta and mint. Add salt and pepper to taste and stir together.
Spread a layer of ricotta cheese onto toasted bread. Spread an equal amount of peas on top of the ricotta and serve.
This is a very simple but cool Bruchetta recipe for springtime when there are lots of fresh peas at the farmers markets. I had it with my wife at Jean Georges restaurant The Mark in New York City a couple years ago.
Brian Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress restaurants.
