Grilled Fresh Greens Bruschetta

Ingredients

• 6 sourdough bread slices, cut thick 
• 2 tablespoons Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil  
• 300g ricotta  
• Small bunch of chives, finely chopped 
• Salt and pepper to taste 
• 100g fresh peas, blanched; or frozen peas, thawed 
• 6 red radishes, finely sliced 
• Handful mixed greens (optional) 
• Handful small basil leaves

To Finish 

• 2 limes cut into wedges
• Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil

Method 

1. Heat a grill plate on medium heat. Brush bread with extra virgin olive oil on both sides. Then grill and set aside. 
2. Place ricotta in a small mixing bowl and add the chives and seasoning. Mix to combine well. 
3. To assemble, place the grilled bread slices on a serving platter. Top each with the ricotta mixture. Evenly distribute the radish slices and peas. Top each with micro greens and the basil leaves.
4. Finish with a generous drizzle of Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil.