“How luscious lies the pea within the pod.” Emily Dickinson
This easy-peasy(pardon the pun!) ricotta-sweet pea toast is so good, you’ll forget all about avocado! Using a really good sourdough cut thick, lemony ricotta cheese is heaped on then topped with minty peas. Classic spring flavors made fresh on a toast. So simple, so good, you’ll want to have it for breakfast, lunch and dinner.
This toast packs all the protein of the ricotta plus more from the peas. Did you know that just 3/4 cup of peas contains more protein than a whole egg or a tablespoon of peanut butter? (Edible New Jersey magazine)
To make it, I brushed a citrus-infused olive oil on a thick-cut whole wheat-seeded sourdough bread and toasted it. To the ricotta, I added a good amount of fine lemon zest, some salt and pepper to taste and a squeeze of lemon juice. I tossed the peas(frozen, thawed, uncooked) with another squeeze of lemon juice and chopped fresh mint. To assemble, I heaped the seasoned ricotta onto the toast and topped it with the peas. I finished the whole thing with lemon zest ribbons. Yum. New favorite tartine. You are welcomed.
If you want to make an avocado toast, here’s my favorite recipe.
Making your own ricotta cheese is super easy. Here is how!