Serves: 4-6 as an appetizer
Time: 20 minutes
Ingredients:
- 1 baguette, sliced diagonally into 1/2-inch thick pieces
- 1 1/2 cups fresh English peas (or frozen peas, thawed)
- 1 cup whole milk ricotta cheese
- 1/4 cup extra virgin olive oil, divided*
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- zest of 1 lemon
- salt and freshly ground black pepper to taste
- flaky sea salt for finishing*
Directions:
- Preheat your oven to 400°F. Arrange baguette slices on a baking sheet and brush with 2 tablespoons of olive oil. Toast for 8-10 minutes until golden and crispy. Set aside to cool.
- Bring a pot of salted water to a boil. Add the peas and cook for 2-3 minutes until bright green and tender. Drain and immediately transfer to an ice bath to stop cooking. Drain again thoroughly.
- In a food processor, pulse half of the peas with the ricotta, lemon juice, minced garlic, and half of the mint until roughly combined but still chunky. Season with salt and pepper to taste.
- In a small bowl, toss the remaining whole peas with a drizzle of olive oil, lemon zest, and the remaining mint. Season lightly with salt and pepper.
- Spread the pea-ricotta mixture generously on each toasted baguette slice. Top with the whole pea mixture and a generous sprinkle of grated Parmesan.
- Drizzle with the remaining extra virgin olive oil and finish with a pinch of flaky sea salt and freshly ground black pepper. Serve immediately.
Tips: For the best flavor, use fresh English peas when in season. If using frozen peas, make sure they're completely thawed and patted dry before using.
*available at Olive This Olive That