Photo: Mike Kenneally
Pea and Ricotta Bruschetta Recipe
12 ingredients
40 min
8 to 10 servings
openrecipes
In the bruschetta recipe, crunchy grilled bread is topped with creamy ricotta cheese, minty peas, and spicy radishes.
Estimated Nutrition (whole recipe, rough)
889
Calories
33g
Protein
26g
Fat
127g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces crusty Italian bread , cut crosswise into 1/2-inch-thick slices
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium garlic clove
- 1 1/2 cups shelled fresh peas (from about 1 1/4 pounds in their pods) or 8 ounces frozen
- 1 tablespoon olive oil
- 2 1/2 teaspoons coarsely chopped fresh mint leaves
- 2/3 cup ricotta cheese
- 1/4 teaspoon kosher salt , plus more for seasoning the peas
- 1/8 teaspoon freshly ground black pepper , plus more for seasoning the peas
- 4 medium radishes , trimmed and thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes