After a full season of cozy, comforting winter dishes, we crave the fresh and flavorful veggies that the spring season provides. Artichokes, asparagus, broccoli, brussels sprouts, cabbage, carrots, chicories, fava beans and English peas top our list of fun culinary bounty coming off the
Clif Family Farm this time of year. Recently our team has been going crazy for this Sweet Pea, Ricotta and Mint Bruschetta and we know you will too!
Spring Sweet Pea, Ricotta and Mint Bruschetta
Recipe from the Clif Family Culinary Team
INGREDIENTS:
1 loaf rustic bread
1-2 cloves of garlic
1-pound fresh English peas, unshelled
½ cup grated Parmesan cheese
¼ cup Ricotta cheese (we love using
Bellwether Farms Ricotta)
1 TBSP and 1 tsp fresh lemon juice
2 TBSP
Clif Family Organic Extra Virgin Olive Oil, plus more for bruschetta and finishing
1 TBSP
Clif Family Solar Grown™ Raw Honey
Salt & Pepper, to taste
Fresh mint to garnish
DIRECTIONS:
Pre-slice bread and leave out uncovered overnight to become slightly stale before grilling to maintain crunchy texture after bread is toasted.
Bring a medium pot of heavily salted water to a boil. Shell peas while water is warming. In a large bowl, prepare an ice bath (ice and water) to cool peas immediately after they are blanched. Once peas are shelled and water is boiling, blanch peas until tender but still with a “pop” of texture, about 30 to 60 seconds. Cool in ice bath right away.
Once peas are cooled, strain through a colander and pat dry. Transfer peas to a food processor and pulse until peas are coarse, but not finely pureed. Transfer peas to a mixing bowl with ricotta, parmesan, olive oil, honey, and lemon juice. Gently fold mixture together and season to taste with salt and pepper. Hold mixture cold in fridge until ready for use.
Prepare a BBQ grill or grill pan. Make sure pan is preheated before grilling bread to ensure a proper toast. Grill dry bread to desired toast level and set aside. Brush the toast with a clove of garlic and drizzle extra virgin olive oil on each side. Spread the pea and ricotta mixture evenly across all bruschetta. To finish, hand tear mint leaves over pea and ricotta mixture, drizzle extra virgin olive oil over top and serve.
SUGGESTED WINE PAIRINGS:
Clif Family North Coast Rosé of Grenache Clif Family Napa Valley Sauvignon Blanc
