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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

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