Snap Pea & Whipped Ricotta Toast

These are AMAZING! I basically love anything served on toast, but these are next level, and really celebrate spring produce! Whip these up and serve some ice cold rosé and you are guaranteed a special evening💫

Country loaf thick sliced and lightly toasted
1 medium shallot, thinly sliced
1/2 Tablespoon butter
1/2 Tablespoon olive oil
2 cups sugar snap peas, trimmed and thinly sliced
1 clove garlic, finely grated
1/4 cup good olive oil
1/2 Tablespoon butter
Juice of a lemon
2 Tablespoons finely chopped mint
Parmesan shavings
Salt + Pepper

Sauté the shallots in half tablespoon olive oil and half tablespoon butter. Low and slow until they soften and begin to brown. A pinch of sugar helps to caramelize!

In a small bowl combine the peas, garlic, mint, 1/4 cup olive oil, lemon juice, salt and pepper. Stir to combine. Let sit for 5-10 minutes.

Whipped Ricotta:
1 1/2 cups whole milk ricotta cheese
1/2 teaspoon kosher salt
Couple grinds of ground black pepper.
1/4 cup good olive oil

Add ricotta, salt, and 1 tablespoon pepper in a food processor and start to process.
With the motor running, pour in the olive oil in a thin stream. Scrape down the sides if needed. The ricotta should get super creamy. Add more salt + pepper + olive oil to taste. Can keep in fridge for up to one week.

Spread a generous smear of whipped ricotta onto toasted bread slices.
Pile on top the marinated peas. Then top with shallots, a few Parmesan shavings and a twist of pepper. Enjoy