Smashed Pea Bruschetta

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.

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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

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#vegvibes

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