Pea & Ricotta Bruschetta
2 thick-cut slices of sourdough (or other favorite bread)
3 tablespoons olive oil, divided
1 clove garlic, peeled
1 cup fresh ricotta
1 ½ cups fresh-shelled peas (defrosted frozen peas also work)
½ teaspoon chili flakes
½ cup fresh basil leaves
Sea salt flakes
Zest of 1 lemon
1. Preheat BELLA Smokeless Grill to 375°F. Brush 1 tablespoon of olive oil onto each side of bread; place bread on grill and toast until lightly charred on both sides, approximately 1 minute on either side.
2. Place the fresh peas into a food processor (chef’s note: a mortar and pestle will also work) along with 2 tablespoons of olive oil and a pinch of salt; pulse until consistency resembles a coarse puree.
3. To serve, rub each piece of toast with the clove of raw garlic; top the toasted bread with fresh ricotta, pea puree, lemon zest, chili flakes and basil leaves.