Love avocado toast? Get ready to geek out over Huylo's minty mashed pea toast.
Plant-based chef Megan Huylo's spring pea and ricotta toast. (photo: Megan Huylo)
Spring is my favorite season for produce. Soon, the farmers' markets will be overflowing with the likes of ramps, spring onions, fiddlehead ferns, and fresh peas, which are one of my childhood favorites. For this recipe, I combine sweet spring peas, fresh mint, and creamy ricotta and slather the mixture over a slice of crisp whole grain toast. Scatter some local baby greens to finish and you have a delicious, satisfying breakfast or lunch.
Spring Pea and Ricotta Toast with Fresh Mint and Baby Greens SERVES 2-4
1 cup shelled English peas
2 tbsp. extra virgin olive oil, divided
1 small shallot, minced
1/2 small leek, white and light green parts only, thinly sliced, about 1/3 cup
1 tsp. sea salt, divided
1/2 cup ricotta cheese
1/4 cup tightly-packed fresh mint leaves, finely chopped
1/2 tsp. fresh lemon juice
1/4 tsp. ground white pepper, divided
2 large slices whole grain bread, toasted
1/4 cup assorted baby greens (try red sorrel, pea tendrils, or mint)
1 tbsp. grated parmesan cheese
Bring a pot of salted water to a boil and prepare a small bowl of ice water. Blanch the fresh peas in the boiling water for about 90 seconds or until crisp tender. Drain the peas and place in the ice water to stop any further cooking. Heat one tablespoon olive oil over medium-high heat in a sauté pan. Add the shallot, leek, and a 1/4 teaspoon salt. Sauté until translucent and soft, about 2-3 minutes. In a food processor, place the shallot mixture and the peas. Pulse until coarsely chopped. In a medium mixing bowl, combine the ricotta cheese, mint, lemon juice, a dash of white pepper, and a 1/2 teaspoon salt. Fold in the pea mixture. Spread about a 1/4 cup of the pea mixture onto each slice of toast. Top with baby greens, grated parmesan, a drizzle of olive oil, and a sprinkling of salt and pepper.