How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Sweet Pea Ricotta Bruschetta

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

Sweet Pea Ricotta Bruschetta



  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



Loading... Please wait...