Fresh peas, asparagus, mint and ricotta smothered over grilled bread, you have to admit it is sounding rather nice.  I do realise asparagus is coming close to finishing but this is when we improvise and add broad beans or young firm zucchinis. 
When ever making brushetta always try to use good quality bread as it should have texture, density and flavour, sour dough is my favourite.

Toasted garlicky bread smothered with flavours of summer is a perfect way to enjoy the magnificent produce.

Serves 4
250-300g fresh or frozen peas
12-15 asparagus spears, trimmed
A bunch of spring onions
2 Tbsp olive oil
1 garlic clove, cut in half
150g ricotta cheese
50g feta cheese
12 fresh mint leaves
Extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper
4 large slices sour dough or and good quality robust bread

Bring a pot of lightly salted water to the boil and add the asparagus and cook for 2 minutes. Remove and refresh under cold water. Add the peas to the boiling water and cook for 1 minute if using frozen or 2 minutes if fresh. Drain and immediately refresh under cold water. Drain
In a small fry pan heat a little oil and lightly saute the spring onions for only about 1 minute or until they become a vibrant green.
Cut the asparagus into thirds and add to the pan along with the peas, season lightly and toss to combine. Set aside.
Grill your bread on both sides and rub with cut garlic and drizzle a little extra virgin olive oil.
Put the ricotta in a bowl and crumble in the feta, tear the mint leaves and add to the mix. Season lightly and stir to combine. Add the asparagus and pea mixture and mix gently. Taste once again and adjust if necessary.
Spoon generously onto the grilled bread, one last drizzle of extra virgin olive oil and enjoy!