You’ll love our crushed pea, mint and ricotta toast recipe for its bright, green flavour and fresh spring taste. Peas are lightly crushed and mixed with Little Olive Oil's extra-virgin olive oil, creamy ricotta, and fresh mint. Serve on warm sourdough for an easy vegetarian starter or light lunch. This pea toast can also be finished with a squeeze of lemon for added freshness.
Kalinjot Pure is the best extra-virgin olive oil for this recipe. Its gentle, rounded flavour enhances the peas' sweetness and the ricotta's creaminess.
How to make Crushed Pea with Mint and Ricotta Toast
Bring a saucepan of water to the boil and cook the peas for 2 to 3 minutes until tender.
Drain and rinse briefly under cool water.
Place the peas into a bowl and crush lightly with a fork, leaving some texture.
Add the ricotta, chopped mint and sea salt.
Drizzle in the Little Olive Oil Kalinjot Pure extra virgin olive oil and mix gently to combine.
Toast the sourdough slices until golden.
Spoon the pea mixture onto the toast and finish with an extra drizzle of olive oil.
Serve immediately.
Our top tip is to add the final drizzle just before serving for maximum flavour.
Crushed Pea with Mint and Ricotta Toast Recipe Info
Details
Dish: Light Lunch or Appetiser
Diet: Vegetarian
Serves: 4
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Ingredients
300g peas (fresh or frozen)
3 tablespoons Little Olive Oil Kalinjot Pure extra virgin olive oil
150g ricotta
2 tablespoons fresh mint, chopped
1/2 teaspoon sea salt
4 slices sourdough bread (or any bread you like)
Freshly ground black pepper (optional)
Nutrition per Serving
Calories: 310
Protein: 14g
Carbohydrates: 28g
Dietary Fibre: 5g
Total Sugars: 5g
Fat: 17g
Saturated Fat: 5g
Sodium: 400mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
