Wednesday's recipe (3/20/13) Chef Nick's Ricotta, Pea, Mint and - WSMV News 4

Wednesday's recipe (3/20/13) Chef Nick's Ricotta, Pea, Mint and Basil Bruschetta

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2 Cups  Ricotta Cheese
2 Cups  Frozen peas
1/4 Cup  Fresh Mint leaves torn into small pieces
1/4 Cup  Fresh Basil leaves torn into small pieces
1 Large Clove  Fresh Garlic pealed
                        Fresh Ground Black Pepper
                        Sea Salt (can use kosher)
1/4 Cup  Extra Virgin Olive Oil
1/2   Baguette cut into slices on the bias (angled cut) day old bread works best!

1) Place ricotta and all but a few of the peas in a food processor or blender and pulse until mixture comes together.
2) Transfer to a mixing bowl and gently mix in torn herbs, salt and pepper till combined.
3) Heat a grill pan or skillet to medium high. Brush bread slices with olive oil and season with salt and pepper. Grill on both sides till crisp.
4) Slice garlic clove in half and rub each bruschetta with garlic.
5) Transfer ricotta mixture to serving bowl and top with reserved peas.
6) Top bruschetta and enjoy!

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