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Ricotta & Sweet Pea Toasts

  • 8 quarter-inch-thick slices 
  • whole wheat baguette
  • 1 ½ tbsp. Saratoga Olive Oil's Herbs de Provence Olive Oil 
  • 1 tbsp. kosher salt
  • Freshly ground pepper
  • ½ cup fresh or frozen peas
  • 1/3 cup fresh mint leaves
  • ¼ cup ricotta cheese
  • Juice from half a lemon
  • Garnish: Sliced radish

Brush baguette slices on both sides with olive oil, then season with salt & pepper. Broil for one minute on each side until toasted

Place peas, mint, ricotta and lemon juice in a food processor and puree until smooth. Spread evenly over toasts, and top with radish slices.

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