Lemon Ricotta Bruschetta with Prosciutto & Spring Things

Indicative of the sights and tastes of a spring garden, this delicious bruschetta is bursting with flavor and pairs wonderfully with our S.I.N. Rosé.

Spring Things Ingredients

  • 1/2 cup S.I.N. Rosé or water
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 ½ Tbsp honey
  • 1 ½ tsp fine sea salt
  • 1/4 tsp red pepper flakes (optional)
  • 1 lb English peas, shelled & blanched
  • 1 lb fava beans, shelled & blanched
  • 2 large red spring onions, tops removed, cut lengthwise & into thin half-moons
  • Trefethen extra virgin olive oil
  • salt and pepper to taste

Lemon Ricotta Ingredients

  • 1 cup fresh ricotta cheese
  • zest & juice of half a lemon
  • salt and pepper to taste

Bruschetta Ingredients

  • 1 baguette cut at an angle in 1/2-inch pieces, baked or grilled until crisp (about 20 pieces)
  • 1/4 lb prosciutto, thinly sliced
  • fresh pea tendrils (optional)
  • flaky salt and freshly ground pepper

Procedure

  • 1To make the “spring things”, combine the S.I.N. Rosé, vinegar, sugar, honey, salt, and red pepper flakes into a pot large enough to hold the onions. Bring to a boil over medium heat, add onions, and bring to a boil again. Remove from heat and let stand at room temperature at least 4 hours before serving to allow flavors to meld and onions to pickle slightly.
  • 2Place the blanched legumes into a bowl. Season with olive oil and salt and pepper, mashing with the back of a fork until a smooth-chunky consistency is reached. Adjust seasoning to taste and set aside.
  • 3To make the lemon ricotta, place all ingredients into and bowl and mix well. Adjust seasoning to taste.
  • 4To serve, top each slice of grilled baguette with lemon ricotta and mashed peas and arrange on your favorite platter. Artfully top each piece with pickled onions, prosciutto, and pea tendrils. Drizzle the entire dish with olive oil, pickling liquid, and season with flaky salt and fresh pepper. Enjoy!

Other recipes you will enjoy

  • Roasted Beet & Summer Bean Salad

  • Spring Vegetable Buddha Bowl