Not only pretty, but oh so good! I made these delightful Sweet Pea Tartines for lunch recently. I served them with a frisee salad and perfectly soft boiled eggs dressed in a light vinaigrette.
Ingredients
Tartine Topping
- 1 cup frozen peas cooked and drained
- 2 large tablespoons of ricotta cheese
- 2 tbsp grated parmesan cheese
- 3 tbsp good quality olive oil
- 1/2 lemon zest and juice
- kosher salt and freshly ground black pepper
Bread
- 4 slices multi grain or sour dough bread
- unsalted butter to thinly spread on each slice
- 2-3 tbsp cooked and cooled peas
- 10-12 whole snow peas cooked and drained
- micro greens
- 4-6 pansies yellow and blue
Instructions
- Gather all ingredients before starting the recipe.
Topping
- Transfer 1 cup frozen peas to a microwave proof dish, rinse under cold water, drain and cover with cling wrap and heat on high for 1-2 minutes, drain, rinse under to cold water to stop the cooking, drain again and set aside until ready to use.
- Transfer10-12 whole snow peas to a microwave proof dish, rinse under cold water, drain, then cover with cling wrap and heat on high for 30 seconds. Drain and rinse under cold water to stop the cooking. Slice into thin slices, about 4 o 5 per snow pea, and set aside until ready to assemble tartine.
- Reserve about 2-3 tbsp cooked and cooled peas and add to the remaining peas 2 large tablespoons of ricotta cheese , 2 tbsp grated parmesan cheese, 1/2 lemon zest and juice , salt and black pepper and 3 tbsp good quality olive oil to a food processor. Pulse and then mix until the topping is smooth and completely combined.
Assembly
- Slice 4 slices from a mutli-grain loaf of bread.
- Thinly spread each slice with unsalted butter.
- Spread topping over the butter and sprinkle with thinly sliced snow peas.
- Sprinkle with reserved peas and micro greens
- Add pansies to each slice to decorate.
