Pea And Ricotta Toasts
10m prep 5m cook 15m ready
2 to 4 servings These toasts may be served as an appetizer or cut into smaller canapés, but we enjoy making a light lunch of them. You may substitute 1 cup thawed frozen peas here, but this simple treatment is best when the peas are fresh.
Ingredients
- 1 pound English or garden pea pods (about 1 cup shelled)
- 8 ounces whole-milk ricotta
- Finely grated zest of 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced thyme
- Salt and black pepper to taste
- 4 thick slices rustic or sourdough bread, well toasted
- Extra-virgin olive oil
- (Tender pea shoots, pea sprouts, microgreens, or arugula)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound English or garden pea pods (about 1 cup shelled)
- 8 ounces whole-milk ricotta
- Finely grated zest of 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced thyme
- Salt and black pepper to taste
- 4 thick slices rustic or sourdough bread, well toasted
- Extra-virgin olive oil
- (Tender pea shoots, pea sprouts, microgreens, or arugula)
Let's Cook
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Step 1.
Shell: 1 pound English or garden pea pods (about 1 cup shelled)
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Step 2.
Steam until tender, about 5 minutes. Set aside. Combine in a medium bowl: 8 ounces whole-milk ricotta; Finely grated zest of 1 lemon; 1 tablespoon extra-virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon minced thyme; Salt and black pepper to taste
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Step 3.
Divide the mixture among: 4 thick slices rustic or sourdough bread, well toasted
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Step 4.
Top with the peas and drizzle with a little: Extra-virgin olive oil
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Step 5.
If desired, garnish with: (Tender pea shoots, pea sprouts, microgreens, or arugula)
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