Ricotta Toast with Blistered Sugar Peas
RICOTTA TOAST WITH BLISTERED SUGAR PEAS
Serves 2
I came up with this recipe because I LOVE ricotta, toast and fresh spring sugar peas. The addition of the honey dressing was a last minute addition and turned out to be clutch! This is a great recipe for when you have friends over and want to start with a nice snack as you get cocktails or wine going before dinner.
Ricotta Toasts
2 slices of rustic sourdough bread
Olive oil, for toasting
1 cup ricotta cheese
6 tablespoons grated Parmesan cheese
Pinch of salt
Zest of 1/2 lemon
A couple of generous handfuls of sugar peas, destemmed
6-8 mint leaves, roughly torn
Flaky salt, for seasoning
Additional grated Parmesan, for topping
Honey Dressing
1 tablespoons honey
1 tablespoons white wine vinegar
3 tablespoons olive oil
Pinch of salt
Freshly ground black pepper, to taste
Directions
Drizzle each slice of sourdough bread with generous amount of olive oil. Using your oven’s broiler toast each side until nice and brown.
Blister the Peas: Heat a skillet over medium-high heat. Add the sugar peas and cook for about 2-3 minutes, just until they start to blister and turn bright green, stirring occasionally. Remove from heat.
In a small bowl, combine the ricotta cheese, grated Parmesan, a pinch of salt, and lemon zest. Mix well until creamy and smooth.
In another small bowl, whisk together the honey, white wine vinegar, olive oil, salt, and a few grinds of black pepper until well combined.
Assemble the Toasts: Spread a generous layer of the ricotta mixture onto each slice of toasted bread. Top with blistered sugar peas and torn mint leaves.
Drizzle with the honey dressing and sprinkle with flaky salt and more grated Parmesan and serve immediately!