Some party food for ya today because Gina of So… Let’s Hang Out and Sherrie of With Food + Love organized a surprise online baby shower for Emily of The Pig & Quill to celebrate her little piglet. You might remember Em around here as co-host of the #SoLetsPigOut potluck last summer or a contributor to Billy’s Popsicle Week (is it time for smoked peach pops again??) and now it’s an Internet party for her!
Surprise, Em! Today is your party — #EmsPigletParty! I wish you the best as you welcome your baby girl! And of course, no celebration for a food blogger would be complete without lots and lots of great food.
My contribution to the party is a pretty and bright bruschetta. I found a bag of shelled fresh peas at the new Trader Joe’s near our house and went from there until I ended up with Minty Pea and Ricotta Toast with Crisp Prosciutto. I love the classic combination of peas, mint, and ham, so I layered all those wonderful ingredients on grilled toast with a thick smear of whipped ricotta brightened with lemon zest and a drizzle of honey. It’s seasonal, tasty, and fresh!
But wait, there’s more! You can join the party, too. For more baby shower goodness, check out what other treats these fellow food bloggers contributed to #EmsPigletParty:
And here is some more pea inspiration from the blog archives:
minty pea and ricotta toast with crisp prosciutto
2 cups (10 ounces) shelled fresh peas
1 tablespoon butter
2 cups (16 ounces) whole milk ricotta
finely grated zest of 1 lemon
1 tablespoon honey
1/2 cup fresh mint leaves
1 loaf baguette or ciabatta, sliced diagonally in 1-inch thick slices
4 or 5 slices prosciutto
thinly sliced radish (optional)
Blanch peas in boiling water for 90 seconds. Drain and plunge into a bowl filled with ice water to stop the cooking process and maintain the bright green color of the peas. Drain peas again and transfer to a bowl and toss immediately with butter and salt. Chop mint leaves and toss with peas. (You can also steam the peas in the microwave for a couple minutes if you prefer.)
Use a spatula to whip ricotta in a small bowl. Add lemon zest and honey and mix until incorporated and fluffy.
Heat large skillet over medium-high heat and drizzle with olive oil. Arrange bread slices in skillet and fry until golden brown and toasted, a few minutes on each side. Let toasted bread slices cool on cutting board before loading up with ricotta and peas.
To make prosciutto crisps, lay slices flat in skillet over medium heat. (You can use the same skillet used to toast the bread, just wipe off the residual oil with a paper towel.) Cook prosciutto until it starts to wrinkle and curl up at the edges, 2 to 3 minutes. Flip and cook the other side for another couple minutes as the prosciutto slices shrink and crisp up. When the prosciutto is cool enough to handle, tear into small pieces.
Spread whipped ricotta onto a slice of toasted bread. Top with minty pea mixture, pressing the peas in slightly so they stay in place in the cheese. Season with salt and pepper. Tuck a few shards of crisp prosciutto into the top of ricotta. Top off with radish slices, if using. Repeat layering on toast with the rest of the ingredients and serve.
Serves about 16.