Ricotta is a totally underutilized cheese. It’s spreadable and creamy, with a subtle flavor, and its texture pairs nicely with the crunch of toasted bread and the sweetness of peas in this recipe.
Most people might think of tomatoes when they think bruschetta, but this Italian antipasto can be topped with a variety of ingredients, like peas and weed!.
Vegan? Substitute the ricotta with a vegan nut based ricotta or other vegan cheese.
8 slices peasant bread, lightly toasted
4 teaspoons canna-olive oil 1 cup ricotta cheese
3 tablespoons plus
2 teaspoons olive oil, divided
2 tablespoons chopped onion or green onion
1⁄2 cup peas, fresh or frozen (thawed, if frozen)
Salt (kosher or sea) and freshly ground black pepper, to taste
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Weed Bruschetta With Ricotta And Peas (Cannabis Edible Recipe) | Ecency
