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Bruschetta with English Peas, Sheep’s Milk Ricotta, and Mint

Bruschetta with English Peas, Sheep’s Milk Ricotta, and Mint

A version of what we now know as bruschetta perhaps originated in Central/Southern Italy as early as the 15th century. At the time, stale bread was charred and rubbed with garlic and olive oil to make what was known as a poor man’s meal. Today, we gladly toast up day old ciabatta, rub it with EVOO, a clove of garlic, and pile on any number of delicious seasonal toppings—making it a beautiful and delicious snack that is anything but a poor man’s meal.

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