Recipe courtesy of Traci Des Jardins
Mashed Pea and Ricotta Toast
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 524
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 58
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 20
- Sodium
- 714
- Total: 35 min
- Active: 35 min
Ingredients
1 1/2 cups fresh peas (1 1/2 to 2 pounds in their shells) or 1 1/2 cups frozen peas
Kosher salt and freshly ground black pepper
1/2 cup snow peas, finely julienned
1/2 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 bunch fresh mint, small leaves reserved for garnish and large leaves julienned
1/4 red onion, finely julienned
4 slices country sourdough, cut 3/4-inch-thick
3/4 cup sheep's milk ricotta
1 small chunk Parmigiano-Reggiano, freshly grated
Directions
- Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
- Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
- Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
- Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
- Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
- Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
- Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.