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Pea, ricotta and anchovy bruschetta

Julia Busuttil Nishimura
Julia Busuttil Nishimura

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For easy serving the pea mixture and grilled bread can be prepped ahead of time.
For easy serving the pea mixture and grilled bread can be prepped ahead of time.William Meppem

I always love to begin a long Sunday lunch with a little snack and this bruschetta recipe is just the ticket. Frozen peas are absolutely fine and what I usually use. Fresh peas are wonderful, too, of course, but I love the convenience of having a packet of baby peas in the freezer. The pea mixture can be made in advance, as can the grilling of bread, which means it’s a great option for a dinner party.

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Ingredients

  • 50g fresh or frozen baby peas

  • 2 cloves garlic

  • juice and zest of half a lemon

  • handful each of mint and parsley leaves

  • 30g grated pecorino

  • 80ml extra virgin olive oil, plus extra to serve

  • 4 slices sourdough, halved

  • 200g fresh full fat ricotta

  • 8 anchovy fillets in oil, drained

  • salt and pepper, to taste

Method

  1. Step 1

    Blanch the peas until tender, drain and refresh under cold water. Reserve a third of a cup of the peas and set aside.

  2. Step 2

    Finely grate one of the cloves of garlic and place in the food processor with the remaining peas, lemon juice, mint, parsley and grated pecorino. Process to a fairly smooth mixture, scraping the sides of the bowl if needed. Stream in the extra virgin olive oil, process again to combine and season to taste. Transfer to a bowl and mix in the reserved peas. Set aside.

  3. Step 3

    Grill the bread until golden and slightly charred on both sides. Halve the remaining garlic clove and rub each grilled slice on one side with the garlic. Transfer to a serving plate and drizzle with some extra virgin olive oil. Top with a spoonful of ricotta, followed by a spoonful of the pea mixture, and finish by draping an anchovy fillet over the top.

  4. Step 4

    Finish with some lemon zest and another drizzle of extra virgin olive oil, season with salt and pepper, and serve.

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Julia Busuttil NishimuraJulia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/pea-ricotta-and-anchovy-bruschetta-20230830-p5e0qb.html