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Minted Pea Bruschetta with Goat Cheese

Created by Kchurchill5 on May 7, 2012

2 to 3 garlic cloves, peeled and cut in half
Olive oil
Goat cheese, room temperature (the amount will depend on the size of your baguettes; just a thin spread on
Each)
Toppings (optional):
Cherry tomatoes, cut in half
Shaved parmesan
Crispy prosciutto bites

Step 1: Toppings ... When I make this for a party, I often serve all 3 toppings, so your guests can select which one they like best. You can go simple with fresh shaved parmesan, cherry or grape tomato halves; or you can try the prosciutto bites. Prosciutto bites are slices of prosciutto baked in a 400 degree oven until crisp (5-8 minutes), then diced.
Step 2: Baguettes ... Cut the baguette into thin slices on an angle. Toast in a 400 degree oven in the middle rack until golden brown. Remove and drizzle or brush lightly with olive oil on the top only, and rub with the garlic clove. Let them cool slightly before serving. You can make these ahead and store until ready to use.
Step 3: Pea Puree ... Add the thawed peas to the food processor along with 1 1/2 cups of the ricotta, garlic, lemon zest, mint and pulse several times to puree. Slowly drizzle in the olive oil until you get a smooth consistency. Taste and add a bit more ricotta if you want; and season with salt and pepper. The more ricotta offers a lighter flavor, so that it strictly up to you. I usually use 1 1/2 cups for my taste. Refrigerate 15-30 minutes to slightly chill before using. You can make this a day ahead, just keep covered well.
Step 4: Serve ... Top the toasted baguettes with a thin spread of goat cheese and a couple of spoons of the pea puree. Garnish with proscuitto bites, a tomato half, or a bit of the shaved parmesan. ENJOY!