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.
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Degree of Difficulty
1cupfrozen peascooked and drained
2largetablespoons of ricotta cheese
2tbspngrated parmesan cheese
3tbspngood quality olive oil
1/2lemonzest and juice
kosher salt and freshly ground black pepper
4slicesmulti grain sour dough bread
unsalted butter to thinly spread on each slice
2-3tbspncooked and cooled peas
10-12wholesnow peascooked and drained
4-6pansiesyellow and blue
Gather all ingredients before starting the recipe.
Transfer one cup of 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.
Transfer 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 3 tablespoon of peas and add the remaining peas, ricotta cheese, parmesan cheese, lemon zest and juice , salt and black pepper and olive oil to a food processor. Pulse and then mix until the topping is smooth and completely combined.
Slice 4 slices from a mutli-grain loaf of bread.
Thinly spread each slice with butter.
Spread topping over the butter and sprinkle with thinly sliced snow peas.