Pea and Ricotta Spread

Pea and Ricotta SpreadLike my niece says, Pea and Ricotta Spread “tastes like the garden.” I love this spread because, while cheesy, it’s not goopy or heavy, and the green peas and mint add a vibrant, springtime freshness.

I served Pea and Ricotta spread on Easter along with slices of my mom’s homemade bread. The color and garden-like flavors of the spread scream spring, and after a dreary winter, what could be better?

Easy pea and ricotta spreadMint and peas is a classic pairing, but if you’re not a fan of mint, try making the spread with fresh basil, rosemary, or thyme (I think lemon thyme would be excellent with this spread). I’m a garlic freak, so I think it’s perfectly acceptable to add a little to this spread, but I recommend using light touch for this one.

If you’re set to serve an appetizer this spring, look no further than Pea and Ricotta Spread. I love it mounded on slices of crusty bread, but crackers work well, too. Don’t forget fresh veggies that you can dip into it. This is a simple, springtime appetizer that brings the flavors of the garden indoors.

Spingy pea and ricotta spread

Recipe for Pea and Ricotta Spread
Yields about 3 cups


Pea and Ricotta Spread

Ingredients

  • 1 (10-ounce) package frozen peas, thawed (or use fresh shelled peas)
  • 1-1/2 cups ricotta cheese (you can add a bit more if you’d like)
  • 1 garlic clove
  • Zest of 1/2 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2-3 fresh mint leaves, depending on your taste

Instructions

  1. Add all the ingredients to a food processor and blend so the mixture is combined, but slightly chunky.
  2. Taste and adjust the seasoning as needed.
  3. Serve as a spread for fresh crusty bread, toasted baguette slices, crackers, or with veggies.
 
Yields about 3 cups
Add all the ingredients to a food processor and blend so the mixture is combined, but slightly chunky. Taste and adjust the seasoning as needed. Serve as a spread for fresh crusty bread, toasted baguette slices, crackers, or with veggies.   Yields about 3 cups

2 Responses to “Pea and Ricotta Spread”

  1. Julia says:

    I totally missed this post on my first glance, but yes, it does taste like the garden! The ricotta cheese made it taste yummy and creamy, even for this girl who doesn’t really like peas. Bonus: It was an easy to eat and healthy snack for my toddler!

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