Arugula-Pea Bruschetta


1 1/2 pounds fresh English peas (still in the pod)
1/2 cup arugula
1/2 zest from of a lemon
2 tablespoons fresh lemon juice
Optional: fleur du sel
1 loaf skinny French bread, cut into thin slices


In a medium pot, bring 2-3 cups water (enough for the peas to cook in freely like pasta) and Kosher salt (enough to taste) to a boil.
In the meantime, shuck peas from pods. Add peas to boiling water. Stir and cook for 3 minutes. Drain and rinse under cold water to stop cooking. Pat dry with paper towel(s) and set aside.
Place bread slices on baking sheets and lightly brush with olive oil. Bake at 350 degrees for 10 min, oil side up. Turn over and bake another 5 min. When still warm, rub with garlic.
To a food processor, add peas, arugula, cheese, zest, and juice. Purée, scraping down sides of bowl. Taste, then season with salt and pepper.
Add broth--you may not need all of the broth. You want to add enough to get the consistency of loose pesto, but it shouldn't be runny.
Put in a a serving bowl. Put ricotta cheese in a separate bowl and drizzle oil over (just for garnish--don't drown the cheese) and top with a dusting of fleur du sel.
Top toasts with pea purée and ricotta cheese.


Got inspired by an appetizer I had in San Francisco. This recipe is the bomb and only took about 45 minutes. Don't be turned off by the peas. My bro-in-law hates peas, but said this was delicious. As the lovely JC would say, bon appetit!


8 servings


Tuesday, February 1, 2011 - 7:32am


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