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Pea Ricotta Tartines

Sweet Pea + Ricotta Tartines

We first tried a similar dish at Soif Bar à Vin restaurant in Gatineau, Quebec. The inspiration of famed sommelier and wine writer Véronique Rivest, the restaurant specializes in seasonal share plates such as this delicious Sweet Pea and Ricotta Crostini.
Although I think this dish is best suited for summer dining, it is definitely refined enough to be served all year round. We actually made this for New Year’s Eve a couple of years ago and it was a huge hit. The lightness of the ricotta is a perfect accompaniment to the fresh peas and crispy crostini. Overall, this is an incredibly quick and easy dish that I’m sure you’ll enjoy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer
Cuisine: Global
Calories: 134
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup sweet peas
  • 1/2 cup smooth ricotta cheese
  • 1/2 lemon juice + zest
  • 1 1/2 tsp Kosher salt divided
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp fresh tarragon chopped
  • 8 slices crusty baguette toasted
  • 1 tbsp olive oil
  • 1/4 cup asparagus finely sliced
  • 2 green onions finely sliced
  • 1/2 cup pea shoots

Equipment

  • food processor
  • microplane
  • citrus juicer
  • medium pot
  • large frying pan
  • bread knife
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Clean and slice asparagus and green onions, juice and zest lemon, trim and wash pea shoots, wash and chop tarragon, slice bread, measure and separate all ingredients.
Cooking + Assembly
  1. Bring a medium pot of water to a boil and add a pinch of sugar. Add fresh or frozen peas and boil for 3-5 minutes. Drain and fully chill peas under cold water. Set aside.
  2. Re-fill the same pot with water, add 1 tsp of salt, and bring to a boil. Par boil the asparagus for 1 minute. Remove, drain, and chill under cold water. Set aside.
  3. Add 1/4 cup of peas, ricotta, lemon juice and zest, tarragon, salt, and pepper to a food processor and pulse until well combined.
  4. Brush sliced baguette with 3/4 tbsp olive oil and toast in a frying pan over medium heat until lightly browned and crispy. Remove from heat and place crostini on a paper towel to remove excess oil.
  5. Spoon 2-3 tbsp of the ricotta mixture onto each crostini, then top with the remaining sweet peas, sliced asparagus, green onions, and pea shoots. Drizzle with remaining olive oil and serve immediately.

Notes

  • Although tasty, raw peas should always be cooked first in order to avoid potential digestive issues.