- 1 whole baguette, cut into ½ inch slices
- 2 cloves of garlic, skins removed
- 2 c. fresh or frozen green peas
- 3 tbsp. mint
- 1 tsp. coarse salt
- 1/2 tsp. fresh cracked black pepper
- 4 tbsp. extra virgin olive oil, plus more for finishing
- 2 c. ricotta cheese
- 2 tbsp. lemon zest
- 2 tbsp. lemon juice
Place bread slices on sheet tray and broil until lightly brown, 2-3 minutes. Rub warm bread slices with garlic and set aside. Discard any leftover garlic.
Fill a large sauce pan with water and bring to a boil. Add peas and blanch until just tender, about 1-2 minutes. Meanwhile, fill a large bowl with ice water. Immediately place peas to the ice water to cool for 5 minutes. Drain peas and transfer to a food processor. Add mint, salt, pepper and olive oil and puree until desired consistency is reached. Alternatively, mash with a fork or potato masher.
In a bowl, combine ricotta cheese, lemon zest and juice. To serve, spread a spoonful of pea puree over bread slices. Top with a generous dollop of the lemon ricotta, a few grinds of freshly cracked pepper and a drizzle of olive oil.