Chef notes
Peas often get a bad rap, but this dish transforms them into something fresh, bright and delicious. It doesn't hurt that crusty bread and creamy ricotta are involved, of course. This is a subtly sweet, mostly savory and entirely flavorful appetizer. The flecks of red pepper add a nice kick of heat, as well as a visual contrast to the bright green peas. It's the perfect dish to pass around at any gathering.
Technique tip: Placing the boiled peas in ice water will stop the cooking process, preserving their texture and bright green color.
Swap option: If you don't have peas, you can always use store-bought pesto as an easy replacement.
Special equipment: A blender or food processor.
Ingredients
- 1 baguette, cut into 24 slices
- 7 tablespoons olive oil, divided
- 2 cups frozen sweet peas, thawed
- 1/4 cup chopped fresh basil leaves, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, roughly chopped
- 2 cups ricotta cheese
- 1½ teaspoons honey
- 1½ teaspoons crushed red pepper flakes (optional)
Preparation
1.Preheat the oven to 400 F.
2.Place baguette slices on a baking sheet and evenly brush the slices with 3 tablespoons of the olive oil. Bake until golden-brown, about 10 minutes, turning halfway through. Transfer to a platter.
3.Fill a medium saucepan half full with water, and bring to a boil over medium-high. Prepare a bowl of ice water. Add the peas to the boiling water and cook for 2 minutes. Drain and immediately place the peas in the ice water. Let stand for 3 minutes, then drain.
4.Process the peas, basil, salt, pepper, garlic and 3 tablespoons of the olive oil in a blender or food processor until the peas reach a smashed consistency, about 5 seconds.
5.Stir together the ricotta and honey in a small bowl.
6.Assemble the toasts by spreading 2 teaspoons of the ricotta mixture on each slice, and top with 1 teaspoon of the pea mixture. Evenly drizzle the remaining 1 tablespoon oil on the toasts. Sprinkle with basil and, if desired, crushed red pepper.
