Not-Quite Spring Fever: Smashed Pea Bruschetta with Ricotta and Watercress

It’s happened. I have a horrid case of Spring Fever and it has no intention of going away.

Really though, it’s not my fault. I blame it on the random unseasonably warm days we’ve had. And the cherry and plum trees that are already hanging heavy with blossoms. And the fact that, slowly but surely, the spring produce is coming to market. The only remedy for Spring Fever this early on is this smashed pea bruschetta – there is simply no other solution. 

Aida-Mollenkamp-Bruschetta-1

Why, you ask? Well, it’s a recipe that works as well with frozen or fresh peas so it can satisfy my spring cravings even though the seasons haven’t quite changed over.

Not to mention it’s very simple to put together and rather versatile. I’ll serve it as is for a quick first course or topped with curls of bresaola or crisp pancetta for more of a meal. So, while I really wouldn’t mind if winter would end already, I can at least daydream of Spring with the help of this super fresh, spring green bruschetta.

PS – I’ve shared this recipe with my friends over at Whole Foods as part of the “Tiny (But Mighty) Kitchen” piece I wrote for them so go check it out!