Frozen peas and creamy ricotta join forces in these company-worthy toasts.
The best part is, they come together in 20 minutes flat.
Workaday frozen peas go glam in this brunch-worthy recipe.
Photo: Victor Protasio
Start by cooking and mashing them with fresh mint for an herby, springy vibe.
Then perk up some creamy ricotta cheese with a little lemon juice and salt.
Toast bread under the broiler, then top it with the ricotta and peas.
The end result is a satisfying dish that looks as good as it tastes.
1teaspoonlemon zest plus 1 tsp.
Bring to a boil over medium-high.
Reduce heat to medium; simmer until peas are tender and bright green, 1 to 2 minutes.
Drain and rinse with cold water.
Rinse and dry pan.
Return peas to pan.
Add 2 tablespoons oil and 1/2 teaspoon kosher salt to peas.
Mash about two-thirds of peas with a spoon or fork; stir in mint.
Place broiler with oven rack about 3 inches from heat.
Place bread on a large rimmed baking sheet.
Brush both sides with oil and sprinkle with kosher salt.
Broil, flipping once, until golden brown, about 2 minutes per side.
Spread on toasts and top with pea mixture.
Drizzle with oil and top with lemon zest and pine nuts.
Top with flaky sea salt.
Cut each toast in half and serve.
