Happy Monday, darlings! I hope you enjoyed your weekend. I spent more time than expected shucking fresh peas this weekend in preparation for this and several other pea recipes we have coming up. Somehow I always overestimate the number of peas that will result from a mountain of pods. Fresh peas really are worth it though, if you have the time and patience (not always my strong suit) to sit down and shuck a pile of them. The pup discovered his new favorite treat, happily sitting at my feet to collect the “reject” peas.
I debated quite a bit about what to call these delicious little nibbles. Bruschetta? Crostini? I settled on Tartine, only because I used thick slices of French bread as the base for the creamy fresh pea and ricotta spread and verdant Spring veggies. Whatever we call them, these are lovely open-faced sandwiches, piled high with fresh toppings, full of Spring flavor and equally appropriate as an appetizer or a light meal.
- 4 slices of bread, 1/2-inch thick and toasted
- 1/2 cup fresh peas
- 1/2 cup skim ricotta
- 2 tsp fresh lemon juice
- kosher salt and freshly-ground black pepper, to taste
- 4-6 tender asparagus stalks, cut into 2-inch pieces
- 2 green onions, white parts sliced into thin strips
- a handful of fresh parsley, watercress leaves or pea shoots
- In a food processor, combine 1/4 cup of the peas, ricotta and the lemon juice until blended but still a bit chunky. Season with the salt and pepper, to taste. Spread on to the toasted bread, and top with the remaining peas, the asparagus, onion and herbs. Serve immediately.