Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Grilled Bread with Ricotta and Peas
Amuse-Bouche from Issue 1 – Summer 2012 – Float
It doesn’t get more perfectly snackable than this.
Gather Journal
Grilled Bread with Ricotta and Peas
A slice of crusty toasted bread, a generous pillow of whipped ricotta (we prefer the homemade or, if store-bought, the Salvatore Bklyn variety), and a pile of sweet peas and their shoots amounts to what we like to think of as the trifecta of snacking. You’ll find it appropriate for nibbling morning, noon and night.
serves 2 to 4
- ½ cup fresh peas
- a few Tbsp good, fruity, olive oil
- 1 Tbsp minced chives
- 1 lemon
- ½ cup fresh ricotta
- 4 slices good, crusty sourdough baguette or multigrain bread
- handful pea shoots (about 1 cup)
- salt and pepper
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1
Fill a small saucepan with water and bring to a boil. Season with a pinch of salt. Boil peas until just tender, about 5 minutes. Meanwhile, fill a small bowl with water and a few cubes of ice. When the peas are tender, transfer them with a slotted spoon to the ice water to chill them in their tracks. Drain and toss them in a small bowl with 1 Tbsp olive oil, the chives, a few grates of lemon zest (about 1 tsp), and season with salt and pepper.
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2
Heat a grill pan over medium heat. Generously brush both sides of the bread with olive oil and grill until crispy and golden on both sides.
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3
Top the grilled bread with the ricotta and peas. Mound the pea shoots gently on top. Give a squeeze of lemon and a drizzle of olive oil. Sprinkle with salt and a good crack of fresh black pepper.
