Smashed Pea Toasts With Ricotta

1 cup frozen peas, completely thawed

⅔ cup loosely packed fresh mint leaves

2 heaping tablespoons fresh Parmesan

The juice from ½ lemon (about 2 tablespoons)

¼ cup olive oil, plus more drizzling

¼ teaspoon kosher salt

4 slices crusty sourdough (sliced not too thin, not too thick)

4-5 tablespoons whole milk ricotta

Freshly ground black pepper

Add peas, mint, Parmesan, lemon juice, olive oil, and salt to a blender or a mini food processor. Process until it comes together and is the consistency of guacamole.
Meanwhile, toast the sourdough. Divide smashed peas among the four toasts, then dollop with a spoonful or two of ricotta. Drizzle with olive oil and season with a few grinds of black pepper.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

Cuisine🇮🇹Italian

Occasions🥐Brunch🍿Snack

Season🌸Spring

DifficultyEasy ⏰ 15m