Serious Eats: Recipes

Crushed Sweet Pea and Ricotta Bruschetta

The following recipe is from the May 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Dating back to 15th-century Italy, bruschetta started out as nothing more than grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt, and pepper. Over the last five centuries bruschetta has evolved. It's served as a snack or antipasto in most Italian restaurants and is topped with virtually anything you can think of.

In Bottega Favorita, Frank Stitt brings us a delicious assortment of toppings for bruschetta and crostini. I thought that this recipe for Crushed Sweet Pea and Ricotta Bruschetta was particularly appropriate, as peas and pea tendrils are coming into season in parts of the U.S. The key to making this bruschetta recipe exceptional is to use really good ricotta, either store-bought or homemade. Here's a recipe for making ricotta at home.

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