Ricotta recipes can range from sweet to savory, and these toasts topped with smashed peas fall firmly in the savory (and salty) category. Rather than cooking fresh peas, we call for frozen peas and frozen edamame so you can whip up this party appetizer in just 30 minutes.

Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • In large pot cook peas and soybeans in a small amount of boiling water for 5 minutes or until tender. Drain; transfer to food processor and puree.

Instructions Checklist
  • In small skillet, heat oil over medium heat. Add garlic and cook until tender, 1 to 2 minutes. Stir into pureed peas along with lemon juice, pepper, salt, and mint.

Instructions Checklist
  • Meanwhile, for ricotta toasts, spread toasted baguette slices with the ricotta cheese. Arrange on baking sheet and broil about 4 inches from heat 1 to 2 minutes or until ricotta is warm. Sprinkle with salt and pepper.

Instructions Checklist
  • To serve, drizzle peas with extra virgin olive oil and sprinkle with additional black pepper. Serve with smashed peas. Makes 8 servings.

Nutrition Facts

274 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 16mg; sodium 458mg; potassium 183mg; carbohydrates 30g; fiber 6g; sugar 5g; protein 15g; trans fatty acid 0g; vitamin a 1409IU; vitamin c 20mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 81mcg; vitamin b12 0mcg; calcium 151mg; iron 3mg.