Garden Pea & Ricotta Toasts

by Gavan on July 28, 2011

You need a quick appetizer recipe? Here it is and it couldn’t be easier. The flavour is killer and it actually tastes better if you refrigerate it for a bit first before serving.

Cheers.

RECIPE:

1 x 6 oz container low fat ricotta cheese
1 cup fresh shucked garden peas (get them in the farmers market in the pod if you can)
handful fresh mint
1 lemon – zested
drizzle olive oil
pinch salt & black pepper
squeeze lemon juice

DIRECTIONS:

Blanch the peas in boiling salted water for 2 minutes. Drain and rinse in cold water. Put everything in the food processor and give it a whirl to combine. Taste and adjust seasoning if needed. Refrigerate until needed.

Finish with a drizzle olive oil and cracked black pepper. Smear over some freshly baked crostini.


All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.

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