Arugula-Pea Bruschetta

Print this recipe

Ingredients

1 1/2 pounds fresh English peas (still in the pod)
1/2 cup arugula
1/4 cup grated Parmesan cheese
1/2 zest from of a lemon
2 tablespoons fresh lemon juice
Kosher salt
Fresh ground pepper
1/4 cup low-sodium chicken broth
1 cup ricotta cheese
Optional: fleur du sel
extra-virgin olive oil
1 loaf skinny French bread, cut into thin slices
2 garlic cloves

Preparation

1
In a medium pot, bring 2-3 cups water (enough for the peas to cook in freely like pasta) and Kosher salt (enough to taste) to a boil.
2
In the meantime, shuck peas from pods. Add peas to boiling water. Stir and cook for 3 minutes. Drain and rinse under cold water to stop cooking. Pat dry with paper towel(s) and set aside.
3
Place bread slices on baking sheets and lightly brush with olive oil. Bake at 350 degrees for 10 min, oil side up. Turn over and bake another 5 min. When still warm, rub with garlic.
4
To a food processor, add peas, arugula, cheese, zest, and juice. Purée, scraping down sides of bowl. Taste, then season with salt and pepper.
5
Add broth--you may not need all of the broth. You want to add enough to get the consistency of loose pesto, but it shouldn't be runny.
6
Put in a a serving bowl. Put ricotta cheese in a separate bowl and drizzle oil over (just for garnish--don't drown the cheese) and top with a dusting of fleur du sel.
7
Top toasts with pea purée and ricotta cheese.
.

About

Got inspired by an appetizer I had in San Francisco. This recipe is the bomb and only took about 45 minutes. Don't be turned off by the peas. My bro-in-law hates peas, but said this was delicious. As the lovely JC would say, bon appetit!

Yield:

8 servings

Added:

Tuesday, February 1, 2011 - 7:32am

Creator:

Related Cooking Videos