NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Sweet Pea Ricotta Bruschetta

5.0 by 1 people
Rate me!
  • Makes: 10 servings
  • Serving Size: 2 slices
  • Start to Finish: 40 mins

Sweet Pea Ricotta Bruschetta

Ingredients

Directions

  1. Finely shred peel from lemon and juice lemon; set aside. In a medium saucepan, bring water to boiling. Add peas and sugar. Return to boiling; reduce heat. Cover; simmer for 2 to 4 minutes or until just tender. Drain. Transfer to a large bowl of ice water to cool. Drain well. Add peas, 2 tablespoons of the oil, the lemon juice, and mint to a food processor. Cover and process until smooth (mixture should be the consistency of hummus; add a little warm water, if needed). Season to taste with salt and pepper; set aside.
  2. In a small mixing bowl stir together lemon peel, ricotta, and goat cheese. Season to taste with salt and pepper.
  3. Brush bread slices with the remaining 2 tablespoons oil. Toast in a grill pan or under the broiler, turning once. Rub each warm bread slice with cut side of garlic.
  4. To assemble, spread ricotta mixture over each slice of bread and top with pea mixture. If desired, garnish with radishes and pea shoots.

From the Test Kitchen

Transfer pea mixture and ricotta mixture to separate storage containers. Cover and chill for up to 24 hours. Let pea mixture stand at room temperature for 1 hour before serving; stir before topping bruschetta.

Nutrition Facts (Sweet Pea Ricotta Bruschetta)

    Per serving:
  • 210 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 4 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 15 mg chol.,
  • 278 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...