Fresh Pea & Ricotta Tartine

This vegetarian lunch recipe calls for peas, but try the ricotta-topped toasts with any vegetable you have on hand. We love asparagus in spring and Brussels sprouts come fall!

Fresh Pea & Ricotta Tartine
Hands On Time:
25 mins
Total Time:
35 mins


  • 1 15 ounce carton whole-milk ricotta cheese

  • Coarse salt and freshly ground black pepper

  • 1 pound mixed fresh peas, such as sugar snap pea pods, snow pea pods, and/or shelled English peas

  • 2 tablespoon extra-virgin olive oil

  • ½ cup thinly sliced shallot

  • 6 thick slices crusty bread, toasted or grilled

  • 1 ½ cup pea shoots, sprouts, or baby lettuce leaves

  • Champagne vinegar


  1. Whisk ricotta in a medium bowl for 30 seconds; season with salt and black pepper. Bring a large pot of salted water to boiling. Add peas. Cook 3 minutes or until bright green and crisp-tender. Drain in a colander; rinse with cold water. Drain well.

  2. In a small skillet heat oil over medium heat. Add shallot. Cook 7 minutes or until softened and just golden, stirring occasionally. Remove from heat.

  3. Spread toasted bread slices generously with ricotta. Toss peas and pea shoots together; mound over ricotta. Spoon shallot mixture over all. Drizzle with vinegar. Sprinkle with flaky sea salt.

Nutrition Facts (per serving)

336 Calories
14g Fat
37g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 36mg 12%
Sodium 559mg 24%
Total Carbohydrate 37g 13%
Total Sugars 5g
Protein 16g
Vitamin C 44.1mg 221%
Calcium 183mg 14%
Iron 2.1mg 12%
Potassium 290mg 6%
Folate, total 53.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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