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Fresh English Pea Ricotta Toast


¼ c blanched Alstede Fresh peas

Reserve: ½ cup fresh raw peas

2 garlic scapes cut into 1” pieces

3-4 sprigs fresh parsley

½ c whole milk or part skim ricotta cheese

Zest from ½ lemon

2-3 chives chopped fine

1-2 T chopped capers

1 T parmesan

Salt and pepper to taste

Prepare toasts:  Slice an Italian or French bread or Ciabatta.  Lightly brush bread with 1 T melted butter and 1T olive oil.  Bake at 375 8-10 minutes.  Cool to room temperature.

Shell English Peas and bring a pan of water to a full boil.  Add the peas and boil for 1 ½ minutes.  Immediately drain and shock in a bowl of ice water until completely chilled. (Can be done ahead of time). Measure the peas and place into the bowl of a food processor, add the scapes, and the parsley and puree. Measure the ricotta cheese into a separate bowl add the pureed mixture, lemon zest, chives, capers, and parmesan. Add a pinch of salt and some fresh ground black pepper.  Gently fold ingredients together until well blended.

Spread cheese mixture onto the toasts.  Top with the reserved raw, fresh, peas. Sprinkle with a little parmesan, salt, and pepper to taste.  Garnish with chopped parsley and serve immediately.

Yield 4-6 toasts.

Farm Kitchen Tip – these are a fresh tasting and beautiful appetizer that can easily translate into a light supper by pairing with a salad or cup of soup.

 Want to learn more about Peas and Eating in Season? Visit our blog on our website. 

Recipe & photo provided by  culinary & educational specialist, Jenn Borealo at Alstede Farms


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