SNAP-PEA AND MELTED-LEEK TARTINES

Snap-Pea and Melted-Leek Tartines image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 11

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7 tablespoons extra-virgin olive oil, divided
3 leeks, white and light-green parts only, halved length-wise, thinly sliced, and well washed (4 cups)
Kosher salt and freshly ground pepper
2 teaspoons ground Aleppo pepper
1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon Meyer-lemon zest, plus 2 teaspoons fresh juice
2 cups ricotta
3 cups sugar snap peas, trimmed and thinly sliced on the bias
1/3 cup fresh mint leaves, roughly chopped
6 thick slices rustic bread

Steps:

Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
Tartines:Preheat broiler. Stir 1/2 teaspoon salt, 1/4 teaspoon pepper, Meyer lemon zest, and 1 tablespoon oil into ricotta. In another bowl, toss peas with 2 tablespoons oil, lemon juice, and mint. Season with salt and pepper.
Broil bread in a single layer on a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes. Spread with ricotta mixture, then cut each slice in half. Transfer to a serving platter and top with melted leeks and pea mixture. Serve.