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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fresh Pea and Ricotta Tartine with Spring Vegetables | Fork Knife Swoon

Fresh Pea and Ricotta Tartines with Spring Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Fork Knife Swoon
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 4 Tartines 1x


A fresh, healthy recipe for Pea and Ricotta Tartines with Spring Vegetables, perfect for Spring.


  • 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
  • 46 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


  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.


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.