PEA AND RICOTTA BRUSCHETTA | SA Garden and Home
These quick and easy dishes will pack a summery crunch at your next lunch party
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Cooking tools:
- Food processor
- Kitchen scale
- Pastry brush
- Grater
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 1 French loaf, cut into 1,5cm slices
- 1 garlic clove
- 45ml olive oil or lemon-flavoured olive oil
- salt
- freshly ground black pepper
- 300g frozen peas
- 20g fresh mint leaves, finely chopped
- 10g fresh parsley, finely chopped
- finely grated zest and juice of ½ lemon
- 200g ricotta cheese
- salt and freshly ground black pepper,
- 6–8 sugar snap peas, halved lengthwise
- 2–3 radishes, thinly sliced
- 2 spring onions, sliced
- 20g micro herbs
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