“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.