and have the latest posts delivered right to your inbox.

Fresh Pea and Ricotta Tartines with Spring Vegetables

Fresh Pea and Ricotta Tartine with Spring Vegetables | Fork Knife Swoon

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.


Fresh Pea and Ricotta Tartines with Spring Vegetables
 
Prep time
Cook time
Total time
 
A fresh, healthy recipe for Pea and Ricotta Tartines with Spring Vegetables, perfect for Spring.
Recipe by:
Yield: 4 Tartines
Ingredients
  • 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
Instructions
  1. 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.
Note from Laura
While I prefer to use tender, raw vegetables in this recipe, if you would prefer to cook the pea and asparagus topping (do not cook the peas in the ricotta spread), simply heat a splash of olive oil in a skillet over medium-high heat, and cook the asparagus and the peas for 30-60 seconds until just tender.

 

7 Comments

  • Reply
    Get Your Greens On: 19 Revitalizing Recipes to Enjoy More Spring Vegetables | The Health Sessions
    April 17, 2016 at 10:34 pm

    […] Fresh Pea and Ricotta Tartine with Spring Vegetables from Fork Knife Swoon […]

  • Reply
    pea toast | See Shop Eat Do
    June 3, 2015 at 8:09 am

    […] in all recipes) is to use the best, freshest ingredients possible; good bread, fresh ricotta, etc. This recipe from Fork Knife Swoon looks amazing, as does this slightly more involved one from Sycamore Street Press. If you […]

  • Reply
    things jane likes, no. 7 | jane can
    March 30, 2015 at 3:01 am

    […] toward their mouthwatering recipes and gorgeous photos! Fork Knife Swoon’s recipe for Fresh Pea and Ricotta Tartines is perfect for a light and easy lunch or dinner this […]

  • Reply
    How to Cook Items
    March 7, 2014 at 6:38 am

    I am regular visitor, how are you everybody? This piece of writing
    posted at this site is actually nice.

  • Reply
    Five Healthy Green Dishes | For Women
    December 13, 2013 at 4:21 am

    […] recipe and photo credit to: http://www.forkknifeswoon.com […]

  • Reply
    ashley - baker by nature
    April 29, 2013 at 7:15 pm

    Wow – so happy I just found your blog! It’s lovely!

    I would happily much on these tartines all day long.

    • Reply
      Laura
      April 29, 2013 at 7:59 pm

      Thank you Ashley! They were delicious!

    Leave a Reply

    Rate this recipe: