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Spring Pea Bruschetta

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This sprightly flavored snack, hors d’ oeuvre or light meal is a delicious springtime treat. Fresh peas and Fava beans with mint are sweet.  Paired with ricotta cheese and mint on grilled bread  and you have got yourself a slice of heaven. Easy to make and can be served warm or at room temperature, the Bruschetta is gorgeous and just screams SPRING!

Serves 4

2 cups fresh or frozen petit English peas, shelled and cooked
1 cup fresh fava beans, peeled and cooked
4 tablespoons extra virgin olive oil, best quality
1/4 cup chopped mint
1 cup ricotta cheese
1/4 cup mascarpone cheese
Salt and freshly cracked pepper
4 thick slices of focaccia
suggested garnishes: shaved parmesan cheese, extra virgin olive oil and fresh mint

1. Place the peas and fava beans in a medium mixing bowl and toss with2 tablespoons extra virgin olive and mint. Add the cheeses and stir together until combined. Season with salt and freshly cracked pepper.
2. Heat a grill pan over medium high heat or pre-heat a grill to medium high. Brush the focaccia with the remaining olive oil and grill the bread until it warm, soft and lightly toasted (about 3 minutes per side).
3. Smear the pea mixture on the warm bread and drizzle with olive oil and shaved parmesan.

Laura Frankel is an Executive Chef at Wolfgang Puck Kosher Catering and author of numerous kosher cookbooks including Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. To purchase her books, click here. For more articles by Laura, click here.
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