As the weather warms up I rarely feel like eating heavy meals of months gone by. Don’t get me wrong, Mr. Bazaar is still a carb addict through and through, but dishes like lasagne give way to lighter options in my kitchen during the summer months. Bruschetta has long been one of my favourite dishes for a light weekend lunch, and as much as I love the traditional, simple flavours of a tomato and basil paring, it’s nice to try new combinations. Whatever you choose, I think it always works best to keep your choices simple yet bursting with flavour. I was so pleased to see a recipe for Pea, Pancetta and Ricotta Bruschetta in Sweet Paul’s new book, so I decided to cook it up for today’s post. The indigo hue of Tesco’s striking Blue Rain collection was a perfect fit for this summertime dish – don’t you think the design of the plates almost serves as a frame for the bruschettas?
Here’s how I made them:
1. Heat a skillet over a medium heat and cook the pancetta until golden, then drain on paper towels and then set aside.
2. With a bowl of ice water ready, cook the fresh peas in boiling, salted water for two minutes then dunk in the ice water. If using frozen peas, cook for 30 seconds then rinse under cold water and drain on paper towels.
3. Spread a layer of ricotta on the bread slices and top evenly with the pancetta, peas and basil.
4. Drizzle with a little olive oil then sprinkle with some sea salt and pepper to serve.
// Photography by Will Taylor | Recipe by Sweet Paul | Posted in partnership with Tesco; all views my own.