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Pea Ricotta Bruschetta

Recipes of My Art


  • 100 g frozen peas defrosted and blanched
  • 50 g ricotta
  • 25 g almonds
  • zest of half a lemon + some juice
  • 5 g basil leaves
  • 1/2 tablespoon olive oil
  • 4 slices of seeded bread loaf toasted
  • 2 small slices of bacon
  • mixture of sprouts optional
  • salt and pepper


  • Lightly toast the almonds in a pan. Using a hand blender, blend the almonds, ricotta, 1/2 the peas, olive oil, basil leaves, lemon zest and a small squirt of lemon juice. Check the seasoning.
  • Add the rest of the peas and give a quick blend, don't over blend.
  • Cook the bacon until nice and crispy and break it up and place in a bowl.
  • Place some of the pea mixture on your chosen toasted bread, topped of with some bacon bits and if using sprinkle some mixed sprouts on top.