Have you ever made a recipe that made you want to throw a party just to make it again for all of your friends? That’s what happen to me with this smashed pea bruschetta. Seriously nom and so easy.
Each bite was a perfect combination of creamy (I’m looking at you, ricotta) and crunchy (toasted sourdough, whatsup); not to mention those powerhouse peas (so many vitamins and minerals!) and bits of basil really bringing out the flavor.
This recipe is going into the favorites box, y’all! I love that it is versatile too. It can be a simple, light, delicious dinner on a hot summer night or a lovely start to a dinner party with friends. You can also pair it with grilled shrimp or a big, giant salad for a more hearty meal (or soup in the winter). The ingredients are few but the options are plenty. Double win.
Note: I served this with a side of sautéed spinach and mushrooms to stay in line with my 3 meals in 15 ingredients.
Smashed Pea Bruschetta
Prep time: 10 minutes* – Cook time: 5minutes – Servings: 2
*I used frozen peas and defrosted them in the refrigerator the night before
Ingredients:
- 1 cup peas
- 1/2 ricotta
- 5 – 6 basil leaves, chopped finely
- 2 tomatoes, sliced (optional)
- 4 slices sourdough bread
- S&P to taste
Directions:
- While bread is toasting….
- Smash peas! I used the pestle (from our mortar) to smash them
- Add ricotta, chopped basil, and S&P
- Scoop onto toasted bread and top with sliced tomatoes
- Serve
#vegvibes
VEG VIBES 