| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (10-ounce) package frozen peas, thawed
- 1 cup ricotta
- 2 tablespoons garlic infused olive oil, plus more for toasting bread
- 2 tablespoons chopped fresh mint leaves
- Kosher salt and freshly cracked black pepper
- 1 French baguette, sliced 1/2-inch thick on a bias
Instructions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
- Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
- Spread the pea puree over the toasts and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 286 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 21 mg |
| Sodium | 387 mg |
Reviews
threw away, unedible
The whole family enjoyed it but did need more garlic.
Excellent! Easy to make and delicious!
Very refreshing. I rubbed garlic on the hot toasts, then added the infused oil; then added the puree. Thanks, Claire. Love your recipes.
Very easy, very cheap and very tasty. I will be serving this alot during the summer when I have to use up all the veggies for entertaining. Thanx Claire..it is a keeper
It had a nice flavor but next time I would add even more garlic infused olive oil. But, it did please my pea-disliking family.
Perfect to serve in the springtime . Just had Belgian guests who marveled over something “so delicious and just right with a glass of Prosecco”
Peas and mint just go together so well. We loved this appy and would make it again. I added 1/4 tsp. red pepper flakes to the ricotta before mixing with the peas as we like a bit of a zing.
Thanks Claire for your great cookbook too, which I downloaded to my B&N colornook e-reader. I have made at least 8 of your recipes which are quick, easy and delicious.
Thanks Claire for your great cookbook too, which I downloaded to my B&N colornook e-reader. I have made at least 8 of your recipes which are quick, easy and delicious.
Disappointed.
It was a very flat taste. Would not make it again.
It was a very flat taste. Would not make it again.
So good & good for you!! I used part skim milk ricotta cheese, and it turned out amazing.
This would be great for a party. I will def make these again & again!
This would be great for a party. I will def make these again & again!