Get the kids into the kitchen to help make Vanessa Baxter's delicious bruschetta with its family-friendly pea and ricotta topping. Even junior cooks will be able to follow her clear instructions.
For more from Vanessa and details of her children's cooking classes, see her website.
Ingredients
| 1 | Baguette, thinly sliced on the diagonal (Main) |
| ¼ cup | Olive oil |
| 1 cup | Peas (Main) |
| 1 small handful | Chopped mint |
| 1 | Garlic clove, chopped |
| 1 Tbsp | Lemon juice |
| 2 Tbsp | Olive oil |
| 225 g | Ricotta cheese (Main) |
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Directions
- Heat the oven to 220C.
- Line a baking tray with baking paper and place the baguette slices on to the tray. Use a pastry brush to smear the bread with olive oil. Bake for 3-4 minutes and then remove from the oven. Carefully turn the bread slices over and cook for another 2-3 minutes until golden. Don't take your eyes off the bread as it toasts quickly and can burn.
- Place the peas, mint, garlic and lemon juice into a small-bowl food processor and use the pulse button to lightly mix. Stop before it turns to mush. Add in the olive oil and pulse to further combine. Season with sea salt flakes and freshly ground black pepper and taste to check you have enough seasoning.
- Tip your mixture into a bowl and stir in the ricotta with a spoon to combine. Dollop the mixture on top of each slice of bread. Drizzle with a good olive oil.
Make a change
- Toast some pinenuts in a dry frying pan and sprinkle these on top at the end for some crunch.
- Top with fried shallot and extra mint for garnish.
- Use Vietnamese mint to create a more Asian-style starter with a piquant peppery taste.
