top of page

Zingy Pea Bruschetta

The weather was not cooperating, nor were the offerings at the store. I wanted spring weather and I wanted its produce for dinner. This dish would be amazing with freshly shelled spring peas but, in a pinch, frozen sweet peas from the freezer worked quite well. A bit of chopped mint mixed into the peas would taste good here, but I didn't think of that until i had scarfed my dinner.

2 slices of your favorite bread

1 cup green peas

1/2 cup labneh or ricotta cheese (whip the ricotta until smooth)

2 tsps finely chopped white onion

1 clove garlic. peeled

Zest and juice from one lemon

1 tsp butter

1 tsp olive oil

1 tsp white wine

Salt and black pepper to taste

Add the butter and wine to a skillet and heat over low heat until the butter has melted. Add the onion and the peas and cover the pan. Allow the peas to bubble away in the butter, wine mixture for five minutes.

Toast your bread. As soon as it comes out of the toaster, drizzle each slice with half of the olive oil and rub each slice with the garlic clove. The zest with which your rub the toast is entirely dependent on your love of garlic!

While the bread is toasting, whip the labneh and ricotta in a bowl along with the lemon zest and juice and some salt and pepper. Spread it thickly on each slice of garlic scented bread.

By now the peas should be cooked and most of the liquid will have evaporated. If not, drain the peas.

Place the toasts on a dish and pour the peas over the top, ensuring that a majority of them adhere to the surface of the labneh or whipped ricotta.


bottom of page