MASHED PEA AND RICOTTA TOAST

Mashed Pea and Ricotta Toast image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups fresh peas (1 1/2 to 2 pounds in their shells) or 1 1/2 cups frozen peas
Kosher salt and freshly ground black pepper
1/2 cup snow peas, finely julienned
1/2 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 bunch fresh mint, small leaves reserved for garnish and large leaves julienned
1/4 red onion, finely julienned
4 slices country sourdough, cut 3/4-inch-thick
3/4 cup sheep's milk ricotta
1 small chunk Parmigiano-Reggiano, freshly grated

Steps:

Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.