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Sweet pea bruschetta with ricotta, pecorino cheese and mint

Karen
  • 50 minutes
  • Serves 4

INGREDIENTS

1

Garlic clove

1 handful

Mint, fresh thin leaves

1 cup

Peas, fresh or frozen

1

Black pepper, Fresh ground

1

Kosher salt

1

Olive oil, Extra virgin

1

thick 4 3/4-inch thick slices Bread, crusty

1

chunk Pecorino romano cheese

1 cup

Whole milk ricotta cheese