Delish bruschetta with peas, pancetta, and ricotta cheese! This is one of my favorite recipes from my cookbook!
4 oz. pancetta, cubed
½ cup peas, fresh or frozen, thawed
½ cup whole-milk ricotta
12 baguette slices, toasted
Fresh basil leaves (torn if large)
About 2 tbsp. extra virgin olive oil
Freshly ground pepper
- Heat a skillet over medium heat and cook the pancetta until golden, about 4 minutes. Drain on paper towels. Set aside.
- Have ready a bowl of ice water. In a small saucepan, cook the fresh peas in boiling salted water for 2 minutes, then dunk them into the ice water. Drain on paper towels. (If using frozen peas, cook for 30 seconds, rinse under cold water, and drain on paper towels.
- Spread a layer of ricotta on the baguette slices and top evenly with the pancetta, peas, and basil.
- Drizzle with a little olive oil, sprinkle with some salt and pepper, and serve.
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