- 1 whole baguette, cut into ½-in slices
- 2 garlic cloves, skins removed
- 2 c fresh or frozen green peas
- 3 tbsp fresh mint
- 1 tsp coarse salt
- ½ tsp freshly ground pepper
- 4 tbsp extra virgin olive oil, plus more for finishing
- 2 c ricotta cheese
- 2 tbsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
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 fresh pepper and a drizzle of olive oil.
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