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Recipe

Ricotta and Pea Toasts with Crushed Coriander and Mint

Servings: 4 as a light supper; more as a starter

I call this pea toast 2.0 because the ground coriander adds toasty, floral notes to the classic combination of creamy cheese and burst-in-your-mouth peas. Enjoy the peas and ricotta on larger slices of bread as a light supper, or make crostini from a sliced baguette to serve as an hors d’oeuvre.

Ingredients

  • 2 tsp. whole coriander seeds
  • Kosher salt
  • 2 cups shelled fresh English peas (from about 2 lb. in pods) or frozen peas (no need to thaw)
  • 1 Tbs. extra-virgin olive oil; more for drizzling
  • Aleppo pepper or crushed red pepper flakes
  • 1 cup fresh ricotta
  • 1-1/2 tsp. finely grated lemon zest
  • 32 baguette slices or 8 large slices (1/2 to 3/4 inch thick) rustic crusty bread, toasted
  • 1 loosely packed cup fresh mint leaves, thinly sliced
  • Flaky sea salt

Preparation

  • In a small skillet, toast the coriander over medium heat, shaking the pan occasionally, until fragrant, about 4 minutes. Transfer to a cutting board; let cool, then crush with the bottom of a heavy skillet or with a mortar and pestle; set aside.
  • In a medium saucepan, bring well-salted water to a boil, add the peas, and cook until just tender, 3 to 5 minutes. Drain and transfer to a medium bowl. Add the oil and 1/4 tsp. each kosher salt and Aleppo (if using pepper flakes, start with a pinch, then adjust to taste). Using the tines of a fork, crush about one-third of the peas against the side of the bowl, then stir back into the whole peas.
  • In a small bowl, combine the ricotta, zest, and a scant 1/2 tsp. kosher salt. Spread onto the toasts. Top with the peas. Sprinkle with the mint, coriander, and sea salt to taste, and serve.

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