Pea, Prosciutto and Ricotta Bruschetta paired with with Selaks Origins Lighter Piquette

Pea, prosciutto and ricotta bruschetta

Paired Perfectly with Selaks Origins Lighter Piquette 

INGREDIENTS (makes 10)
  • 10 slices ciabatta (or 5 slices of sourdough halved)
  • Extra virgin olive oil
  • 1 garlic clove, peeled
  • 1 ½ cups frozen peas, cooked and cooled
  • One lemon
  • Handful fresh mint leaves, roughly chopped
  • ¾ cup ricotta
  • 2-3 slices prosciutto
  • Freshly grated parmesan to finish

Preheat the oven to 220 degrees Celsius (fan bake). Drizzle the bread slices with olive oil on both sides. Bake until golden brown and crisp on both sides.
Allow the bread to cool. Rub the toasted bread with the cut side of the garlic clove.

For the pea mixture, combine the cooked peas, juice of half the lemon, mint, a drizzle of olive oil, and seasoning in a bowl. Lightly mash the peas with a fork and mix to combine.

Assemble the bruschetta by spreading ricotta over the toasted bread. Top it with the pea mixture, tear the prosciutto slices, and layer them over the bruschetta. Finish with the remaining lemon juice, lemon zest, parmesan, and cracked pepper.

Serve and savor the delightful flavors alongside Selaks Origins Lighter Piquette.

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