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Sugar snap peas and Ricotta Bruscetta

Simple joys in life - enjoying the summer bounty...

Got some really fresh sugar snap peas from the gardening lady, so here's what I did:

Slice the baguette at a bias, drizzle some olive oil and sprinkle a pinch of kosher salt. Cook in a hot grill pan until golden brown on both sides (remember to add olive oil on the other side too).

Wash and de-string the peas, put them in a microwave bowl with some water and cook for 1 minute. Drain and shock with cold water. Drain properly and cut them in half at a bias. Add some fresh torn mint and basil leaves. Add salt, pepper, some white balsamic and olive oil. Set aside.

On the bruschetta, add a tbsp of fresh ricotta, and top with the pea salad. Serve with some fresh salad on the side.

Original recipe:
https://celebratingsweets.com/snap-pea-and-ricotta-bruschetta/

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