Smashed Pea Ricotta Tartines

Ingredients

• 4 thick slices sourdough or seeded country bread
• 1 1/2 cups peas, fresh or frozen
• 1 tablespoon extra-virgin olive oil, plus more to finish
• 1 teaspoon lemon zest, plus extra for serving
• 1 tablespoon lemon juice, plus more to taste
• 1/4 cup finely chopped fresh mint, plus small leaves to garnish
• 1 cup whole-milk ricotta
• 1 tablespoon grated parmesan, optional
• 1 small pinch chili flakes, optional
• Fine salt and freshly cracked black pepper
• Flaky salt for finishing
• Optional toppings: pea shoots, toasted pine nuts, microgreens, or thin radish slices
• The pea mash can be made up to 24 hours ahead. Cover it tightly and keep it chilled, then refresh with a squeeze of lemon before serving.
• Toast and assemble close to eating for the best contrast between crisp bread, creamy ricotta, and juicy peas.
• For appetizer-size servings, cut each toast into two or three pieces after assembling.
• For a brunch board, serve the pea mash, ricotta, toast, radishes, herbs, and lemon wedges separately so guests can build their own.
• If the peas taste flat, they usually need more salt and lemon rather than more oil.
• Add toasted pine nuts or pistachios when you want a richer crunch.
• Swap ricotta for whipped feta, labneh, cottage cheese, or dairy-free almond ricotta.

Method

1. Toast the bread. Brush or drizzle the sourdough lightly with olive oil, then toast until the edges are deeply crisp and the center is still sturdy. A hot skillet, grill pan, toaster, or oven all work. The toast should be crisp enough to hold the ricotta without going soft immediately.
2. Warm the peas. If using frozen peas, cover them with boiling water for 2 minutes, then drain well. If using fresh peas, simmer them briefly until just tender. Pat away excess water so the mash stays bright and not watery.
3. Make the smashed pea layer. Add peas, olive oil, lemon juice, lemon zest, mint, salt, pepper, and chili flakes if using to a bowl. Mash with a fork until half the peas are crushed and half stay whole. Taste and add more lemon or salt until it tastes lively.
4. Season the ricotta. Stir ricotta with a pinch of salt, black pepper, and parmesan if using. Keep it creamy and spreadable; if the ricotta is very thick, loosen it with 1 teaspoon olive oil.
5. Assemble just before serving. Spread ricotta generously onto the hot toast, spoon smashed peas over the top, then finish with olive oil, extra lemon zest, mint leaves, flaky salt, and any crunchy toppings.

Tips

• The pea mash can be made up to 24 hours ahead. Cover it tightly and keep it chilled, then refresh with a squeeze of lemon before serving.
• Toast and assemble close to eating for the best contrast between crisp bread, creamy ricotta, and juicy peas.
• For appetizer-size servings, cut each toast into two or three pieces after assembling.
• For a brunch board, serve the pea mash, ricotta, toast, radishes, herbs, and lemon wedges separately so guests can build their own.
• If the peas taste flat, they usually need more salt and lemon rather than more oil.