Pea, ricotta and anchovy bruschetta

Name: Pea, ricotta and anchovy bruschetta
Cook time: 30 min
Yield: 8 as a snack
Cuisine: Italian
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

Julia Busuttil Nishimura

September 1, 2023

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

easyTime:< 30 minsServes:8 as a snack

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.

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

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.
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.
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.
Step 4
Finish with some lemon zest and another drizzle of extra virgin olive oil, season with salt and pepper, and serve.