Pea Pecorino Bruschetta Recipes
PEA & PECORINO BRUSCHETTA
Alternative to the normal bruschetta
Provided by roobarb100
Time 45m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Cook peas in a large saucepan of boiling water for 6 minutes for fresh peas or 3 minutes for frozen peas. Drain and refresh under cold water.
- Process peas with pecorino, oil and garlic in a food processor for 1 minute or until roughly crushed, then season with salt and pepper.
- Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
- Spread pea mixture over grilled bread and serve scattered with extra pecorino.
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- Drain the ricotta for about 30 minutes in a fine mesh colander or cheesecloth-lined strainer set over a bowl.
- Bring a small saucepan of water to a boil; add a tablespoon of salt and the peas. Cook 1 or 2 minutes. Drain and transfer to a bowl. Mash the peas to a coarse consistency using a potato masher or wooden spoon along with 2 or 3 tablespoons olive oil, pepper and more salt to taste.
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