Spring Pea Ricotta Toast
A savory toast that screams springtime
Fresh spring peas are a welcome sign of winter's end, and they shine beautifully on their own. But we couldn't help but blend them with soft ricotta and salty shredded Parmesan—because cheese makes everything better. After a quick whip in the food processor, the mixture is fluffy and light with sweet pops of pea in every bite. We slather the mix generously onto grilled toasts, but it would also be perfect for swirling into warm pasta.
Add 2 cups of blanched shelling peas, 1 cup of whole milk ricotta and ¼ cup of shredded Parmesan cheese to a food processor. Season with salt to taste and pulse until the mixture comes together but is not fully puréed. (Bites of whole sweet peas are welcomed!) Scrape the mixture into a bowl and fold until mixed. Set aside.
Cut a baguette on the bias into ½-inch thick slices. Lightly coat each side with olive oil and grill.
Spread the pea-ricotta mixture generously on the top of each toast and garnish each with a little more shredded Parmesan to serve.
Note: If you don't have fresh peas, just swap for frozen peas that have been thawed.
Get more things-on-toast recipes:
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• Stay in Season with Buttered Radishes on Toast