Spring Peas Toasts with Lemony Ricotta
There is nothing quite as sweet, vibrant and indicative of spring as the first English peas. The bright green pearls pop in your mouth and are so good that you can eat them raw by the handful. In this Goodtaste original recipe, we use grilled country bread and creamy mild ricotta as the bed for a simply-dressed pea salad. If you have early season peas, you might not have to blanch them as instructed in this recipe. However, as peas get starchier towards summer, it helps to cook them briefly in boiling water for a softer bite and to intensify their color. If you’re lucky enough to have your own peas growing in your garden, snip a few of the tender pea shoots for garnish. Otherwise, you can use a delicate green like watercress or a flourish of fresh green herbs as we do here. Serve these toasts during cocktail hour, alongside homemade soup for a light dinner, or topped with an olive oil-fried egg for brunch. This is spring cooking at its finest.