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Pea and Ricotta Toast

Scott Phillips

Servings: 4 (2 toasts per person)

Use up a loaf of almost-stale crusty bread with this great no-fuss dinner. It’s also a lovely snack with cocktails.


  • 2 cups shelled fresh peas or frozen peas, thawed
  • Juice of 1/2 lemon
  • 2 Tbs. chopped fresh dill
  • 1 Tbs. extra-virgin olive oil, more for brushing
  • Kosher salt and freshly ground black pepper
  • 3/4 cup whole milk ricotta
  • 1 tsp. finely grated lemon zest
  • 8 slices ciabatta (or other crusty bread), 1/2 to 3/4 inches thick
  • 1 garlic clove, halved
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 25
  • Sodium (mg): 970
  • Carbohydrates (g): 64
  • Fiber (g): 6
  • Protein (g): 19


  • Cook the peas in boiling salted water until bright green and tender, about 2 minutes. Drain in a colander, then transfer to a medium bowl.
  • Add the lemon juice, dill, 2 tsp. of the olive oil, and salt and pepper to taste.
  • In another medium bowl, combine the ricotta, lemon zest, 1 tsp. of the olive oil, and salt and pepper to taste.
  • Toast the ciabatta, then lightly brush one side of each toast with olive oil and rub with the garlic clove. Divide the ricotta mixture among the toasts, spreading it evenly. Hold each toast over the bowl of peas (so that any runners fall back into the bowl), and spoon the peas over the ricotta, gently smushing them into the ricotta so that they adhere. Sprinkle with flaky sea salt and serve.


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