Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

For a vibrant, vegetarian appetizer, top baguette slices with soft cheeses and a mint-pea spread.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small mixing bowl stir together lemon peel, ricotta, and goat cheese. Season to taste with salt and pepper.

  • 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.

  • To assemble, spread ricotta mixture over each slice of bread and top with pea mixture. If desired, garnish with radishes and pea shoots.

Tips

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

210 calories; fat 10g; cholesterol 15mg; saturated fat 3g; carbohydrates 22g; mono fat 2g; poly fat 4g; insoluble fiber 1g; sugars 2g; protein 7g; vitamin a 368.7IU; vitamin c 5.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 19.9mcg; vitamin b12 0.1mcg; sodium 278mg; potassium 101mg; calcium 68mg; iron 0.6mg.
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