PEA AND RICOTTA TOASTS
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.
Shell:
- 1 pound English or garden pea pods (about 1 cup shelled)
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
Divide the mixture among:
- 4 thick slices rustic or sourdough bread, well toasted
Top with the peas and drizzle with a little:
- Extra-virgin olive oil
If desired, garnish with:
- (Tender pea shoots, pea sprouts, microgreens, or arugula)