Let's talk Easter Brunch, shall we? There's so much to discuss...first there's the ham, scalloped potatoes, orange-glazed carrots, deviled eggs and hot-cross-buns...those are the must haves - and then there are those things that just make Easter Brunch more special - like this Spring Pea Spread! This week I'm going to give you the must haves for your Easter Brunch - dishes that will have your guests licking their lips and asking for recipes, starting with this bright green, fresh and creamy spread!
This takes about 10 minutes to make and it can be made a day ahead! I like to serve this with slices of toasted and buttered (!) baguette, but you can serve it with plain slices or with crackers or fresh veggies. It's also great on top of mashed potatoes and tossed with pasta! I caught the mister slathering some on his bologna sandwich...did that just ruin things for you? He is not a man of discriminating tastes!
You can use fresh English peas (available at Trader Joe's) or you can mix up your peas, which is what I like to do. I used English peas, snap peas and sugar peas - altogether they taste like S P R I N G !!! The peas are blanched for 2 minutes in boiling water, once drained they go into the food processor with the MINT - Hello Taste-buds! - and the Ricotta cheese...man-oh-man-alive, you're going to LOVE this! -
One more thing to note - this is healthy! Well, it IS Spring/Easter, a time of renewal and all, and if you don't butter your toasts, you could eat a half dozen of these and still feel good about chewing as a form of exercise!
Spring Pea Spread - Adapted from Country Living
2 cups fresh peas (or a combination of fresh peas)
2 tablespoons fresh mint leaves
1 cup whole milk ricotta (you can use 2% ricotta)
salt and freshly ground black pepper to taste
Bring a medium size pan of water to the boil, put in peas and blanch for 2 minutes, until tender and bright green. Remove, drain and rinse with cold water. Transfer peas to food processor. Add mint, ricotta, salt and pepper and pulse until mixture reaches a slightly chunky consistency. Spread on toasted (and buttered, if desired) baguette slices or serve as a dip with fresh vegetables. Makes about 2 1/2 cups.
