Arugula-pea Bruschetta


1 1/2 pounds fresh English peas (still in the pod)
1/2 cup arugula
1/4 cup grated Parmesan cheese
1/2 zest from of a lemon
2 tablespoons fresh lemon juice
Kosher salt
Fresh ground pepper
1/4 cup low-sodium chicken broth
1 cup ricotta cheese
Optional fleur du sel
extra-virgin olive oil
1 loaf skinny French bread, cut into thin slices
2 garlic cloves


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