Recipes › Peas (Garden) › Smashed Pea Bruschetta with Whipped Ricotta and Lemon
Smashed Pea Bruschetta with Whipped Ricotta and Lemon
This is the kind of thing you throw together on a summer evening when you have a bowlful of fresh peas and a loaf of decent bread. The peas are smashed roughly — not blended smooth — so they keep their texture and vivid sweetness, and the whipped ricotta underneath makes each bite indulgent and creamy. It works as a starter, a light lunch, or a generous snack.
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Ingredients
- 400 garden peas, freshly podded, podded weight
- 4 sourdough bread, cut into thick slices, approx 2cmor ciabatta
- 250 g ricotta
- 2 garlic cloves, peeled, halved
- 1 lemon, zested and juiced
- 4 tbsp extra virgin olive oil
- 15 g fresh mint leaves, finely shreddedflat-leaf parsley also works well
- 1 tsp fine sea salt
- 1 pinch freshly ground black pepper
- 30 g pecorino or Parmesan, finely grated (optional)
- ½ tsp chilli flakes (optional)
Contains: cereals gluten, eggs, milk.
Method
- Bring a small saucepan of salted water to the boil. Add the podded peas and cook for 2 minutes only. Drain immediately and tip into a bowl of cold water to stop the cooking and preserve the colour. Drain again thoroughly.About 4 min
- While the peas cool, put the ricotta in a bowl with half the lemon zest, 1 tablespoon of the olive oil, a good pinch of salt and a little black pepper. Beat with a fork for a minute until it is noticeably lighter and fluffier. Set aside.About 2 min
- Tip the drained peas into a wide bowl. Add 2 tablespoons of olive oil, the lemon juice, remaining lemon zest, shredded mint and a generous pinch of salt. Use a fork or a potato masher to smash the peas roughly — you want a chunky, textured mixture, not a smooth paste. Taste and adjust seasoning.About 3 min
- Toast or griddle the sourdough slices until golden and properly crisp on both sides. A griddle pan gives you attractive char marks and a firmer base that won't go soggy.About 4 min
- While the toast is still hot, rub each slice firmly with the cut side of a halved garlic clove — the rough surface of the toast acts like a grater and infuses the bread with garlic flavour. Drizzle each slice with the remaining olive oil.About 1 min
- Spread a generous spoonful of whipped ricotta over each piece of toast. Pile the smashed peas on top. Finish with grated pecorino and a pinch of chilli flakes if using. Serve immediately.
Tips
- Smash the peas with your hands as much as with the fork — getting some intact peas alongside the crushed ones gives the best texture.
- Have everything prepped before you toast the bread. Bruschetta waits for no one — it must be eaten the moment it is assembled, while the toast is still crisp and warm.
- If your ricotta is very wet, tip it into a sieve lined with kitchen paper and let it drain for 20 minutes first. This makes it much easier to whip to a creamy consistency.
Ring the changes
- Layer thin slices of prosciutto or bresaola under the pea mixture for a more substantial version — the salty cured meat is a classic combination with peas.
- Replace the ricotta with a good-quality hummus for a dairy-free alternative that still has the creaminess you want underneath the smashed peas.
Keeping it
The smashed pea mixture can be stored in the fridge for up to 2 days — press cling film directly onto the surface to prevent discolouration. The whipped ricotta keeps for 2 days refrigerated. Assemble only when ready to serve — assembled bruschetta goes soggy within minutes.
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