Whipped Ricotta and Peas Toast

Whipped Ricotta and Peas Toast (Total Time: 15 minutes, Serves: Varies)

While this “recipe” doesn’t have the exact measurements that all my fellow Type-A people might appreciate, I promise it will turn out delicious by simply dumping ingredients into a food processor. I generally whip up a cup or two of both the ricotta and the green pea spreads, but the quantities are customizable. I recommend serving this up on a high quality slice of bread from a bakery, or right out of your own kitchen. Check this recipe out if you are gluten-free, like me, and are sick of dealing with disgusting crumbly grocery store “bread”. Top your toast with balsamic glaze, some chili oil, or a drizzle of pesto.

Ingredients

Ricotta

Frozen Peas

Pinch of Salt

Pinch of Black Pepper

Lemon

Optional: Fresh Herbs (Basil, Mint, etc.), Balsamic Glaze, Calabrian Chili Oil, Pesto

Directions

1: Start by adding your desired amount of ricotta to a food processor or blender. Blend until you have a light whipped texture and no large lumps remain. Set this mixture aside in a sealable container.

2: Next, microwave your desired amount of frozen peas until they are thawed. Add your peas to a blender, food processor, or a bowl if you prefer to mash with a fork. Blend or mash your peas for only a few seconds, they should still be somewhat intact. Add in a teaspoon or two of lemon zest, a few squeezes of lemon juice, salt, pepper, and any freshly chopped herbs. Mix until well combined.

3: Top a warm slice of toast with a spoonful of whipped ricotta and your pea mixture. Top with a drizzle of balsamic glaze, chili oil, pesto, or any other desired toppings. Enjoy!