Ingredients
- 1 cup whole milk ricotta cheese
- 2 tbsp olive oil divided
- lemon zest of 1 lemon
- 2 tbsp lemon juice divided
- 1 cup green peas fresh or frozen
- 1 baguette
- hot honey
- Salt & Pepper
Instructions
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 8–10 minutes until golden and crisp.
- In a food processor, blender OR using a hand blender like I did, combine ricotta, 1 tbsp olive oil, lemon zest, 1 tbsp lemon juice, salt, and pepper. Blend until smooth and creamy.
- If using fresh peas, microwave with a splash of water for 1–2 minutes until tender. If using frozen, thaw first. Lightly mash with a fork, leaving some whole.
- Mix peas with 1 tbsp olive oil, 1 tbsp lemon juice and salt.
- Spread whipped ricotta onto each toasted slice. Top with the pea mixture.
- Finish with a generous drizzle of hot honey. Serve immediately.
Notes
- The lemon whipped ricotta is SO tasty even on its own if you're not sure about the peas.
- You can swap hot honey for regular honey.
- You can prep all the ingredients ahead of time and store separately. Then heat up the baguette and assemble.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gFiber: 3g