Mashed Pea And Ricotta Toast Recipes
MASHED PEAS
A quick, easier, healthier, and sweeter alternative to mashed potatoes. I first ate these at an Irish restaurant in Singapore and fell in love!
Provided by Ella
Categories Side Dish Vegetables Green Peas
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 18 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 118.4 mg, Sugar 9.3 g
PEA AND RICOTTA TARTINES
The pea mash can also be mixed into salads or stirred into pastas.
Provided by Martha Stewart
Categories Bread Recipes
Time 10m
Yield Makes 2
Number Of Ingredients 10
Steps:
- Combine peas, mustards, oil, and lemon juice in a bowl. Smash it all together with a fork. Season with kosher salt and pepper. Lightly toast bread. Spread each with ricotta. Divide pea mixture evenly between toasts. Serve with radishes, flaky salt, lemon zest, and more pepper.
PEA & FETA TOASTS
This spin on bruschetta tops baguette slices with crushed peas, mint and salty cheese - great for canapés
Provided by Sarah Cook
Categories Buffet, Starter
Time 15m
Yield Serves 5 as a nibble, or 10 with other nibbles
Number Of Ingredients 7
Steps:
- Put the defrosted peas, yogurt, chopped mint, lemon zest and juice and some seasoning in a bowl. Mash well with a potato masher. Divide the pea mixture between the toasts, then scatter a little feta on top of each with some more pepper. Arrange on a plate, scatter with more mint leaves and a drizzle of oil. Serve.
Nutrition Facts : Calories 204 calories, Fat 5.7 grams fat, SaturatedFat 2.8 grams saturated fat, Carbohydrate 27.3 grams carbohydrates, Sugar 5.6 grams sugar, Fiber 4.4 grams fiber, Protein 10.1 grams protein, Sodium 1 milligram of sodium
SMASHED PEAS & RICOTTA CHEESE
This is a very easy, very fast and different way to enjoy peas as a delicious addition to your meal. This comes from Rachael Ray / 30-Minute Meals.
Provided by Pianolady
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To a medium pot over medium heat, add oil, then butter and onion.
- Saute onion bits for 2 minutes, then add frozen peas and raise the heat a bit.
- Stir peas to heat them through and allow their water to evaporate.
- When peas are heated through add ricotta and parsley to the pan and smash cheese together with the peas.
- Add lemon zest.
- Season mixture with salt and pepper and serve.
- Enjoy!
PEA, ALMOND, AND RICOTTA SPREAD
A vibrant light green, this hummus-like spread of English peas, almond, and ricotta is satisfyingly creamy and can be used as a dip or to anchor a myriad of seasonal ingredients on sandwiches and tartines.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Toast until fragrant and golden throughout, about 12 minutes. Let cool completely.
- Meanwhile, bring a small pot of salted water to a boil; add peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
- Pulse almonds in a food processor until finely ground. Add peas, both cheeses, oil, and lemon zest and juice; puree until smooth. Season with salt and pepper. Hummus can be refrigerated in an airtight container up to 1 week.
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PEA AND RICOTTA TOAST RECIPE | GOOP
2017-05-09 Add the peas to the pan and turn the heat to medium. Cook until there is no residual water left from the peas. 3. In a food processor, combine …
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- 1. Peel the shallot and garlic and coarsely chop into a small dice. In a sauté pan over low heat, cook the shallot and garlic with 1 tablespoon olive oil until they are soft and translucent.
- 2. Add the peas to the pan and turn the heat to medium. Cook until there is no residual water left from the peas.
- 3. In a food processor, combine the peas and mint leaves and process until smooth, scraping down the sides of the container at least once. Add the ricotta and lemon zest to the pea mixture and process until combined.
SMASHED PEAS WITH RICOTTA TOASTS | BETTER HOMES
2010-02-01 Meanwhile, for ricotta toasts, spread toasted baguette slices with the ricotta cheese. Arrange on baking sheet and broil about 4 inches from …
From bhg.com
Total Time 30 minsCalories 274 per serving
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Total Time 30 minsCalories 274 per serving
- 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.
- 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.
- 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.
- To serve, drizzle peas with extra virgin olive oil and sprinkle with additional black pepper. Serve with smashed peas. Makes 8 servings.
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2022-03-18 Broil, flipping once, until golden brown, about 2 minutes per side. Step 4. Stir together ricotta, lemon juice, and remaining 2 tablespoons oil and 1/4 teaspoon kosher salt in a medium bowl. Spread on toasts and top with pea mixture. Drizzle with oil and top with lemon zest and pine nuts. Top with flaky sea salt. Cut each toast in half and serve.
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Total Time 20 mins
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Total Time 20 mins
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