Pea Almond And Ricotta Spread Recipes

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PEA, ALMOND, AND RICOTTA SPREAD



Pea, Almond, and Ricotta Spread image

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

1/4 cup whole almonds
Kosher salt and freshly ground pepper
1/2 cup fresh English peas (from 6 to 8 ounces in pods)
6 tablespoons ricotta
6 tablespoons grated Parmigiano-Reggiano (3/4 ounce)
1 tablespoon extra-virgin olive oil
1/4 teaspoon grated lemon zest, plus 2 teaspoons fresh juice

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.

PEA AND RICOTTA CROSTINI



Pea and Ricotta Crostini image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 French baguette, sliced 1/2 inch on the bias
1/4 teaspoon chili oil
1 whole clove garlic plus 1/4 teaspoon minced garlic
1 cup shelled fresh or frozen peas
3/4 cup ricotta cheese
1/4 cup fresh goat cheese
2 tablespoons coarsely grated Parmesan, plus freshly grated for garnish
1 teaspoon lemon zest
Sea salt

Steps:

  • Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
  • If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
  • Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
  • To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.

MASHED PEA AND RICOTTA TOAST



Mashed Pea and Ricotta Toast image

Peas are the harbinger of spring, and I am always ready for them. At the beginning of the season, they are sweet and tender. This is an easy and delicious appetizer. Or this dish can be made in any season with frozen peas, which I always find to be very pleasing.

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups fresh peas (1 1/2 to 2 pounds in their shells) or 1 1/2 cups frozen peas
Kosher salt and freshly ground black pepper
1/2 cup snow peas, finely julienned
1/2 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 bunch fresh mint, small leaves reserved for garnish and large leaves julienned
1/4 red onion, finely julienned
4 slices country sourdough, cut 3/4-inch-thick
3/4 cup sheep's milk ricotta
1 small chunk Parmigiano-Reggiano, freshly grated

Steps:

  • Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
  • Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
  • Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
  • Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
  • Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
  • Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
  • Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.

PEA AND RICOTTA TARTINES



Pea and Ricotta Tartines image

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

1/2 cup shelled English peas, blanched
1 teaspoon whole-grain mustard
1/4 teaspoon Dijon mustard
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice, plus grated lemon zest for serving
Kosher salt and freshly ground pepper
2 slices whole-grain bread
2 tablespoons fresh ricotta
Thinly sliced radishes, for serving
Flaky sea salt (such as Maldon), for serving

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.

PEAS WITH BAKED RICOTTA AND BREAD CRUMBS



Peas with Baked Ricotta and Bread Crumbs image

Provided by Deborah Madison

Categories     Cheese     Dairy     Vegetable     Bake     Vegetarian     Dinner     Ricotta     Legume     Pea     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield A light supper for 2

Number Of Ingredients 10

Olive oil
1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
2 to 3 tablespoons fresh bread crumbs
4 teaspoons butter
2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
5 small sage leaves, minced (about 1 1/2 teaspoons)
1 1/2 pounds pod peas, shucked (about 1 cup)
Grated zest of 1 lemon
Sea salt and freshly ground pepper
Chunk of Parmesan cheese, for grating

Steps:

  • Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
  • If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn't drained.)
  • When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don't let them turn gray. Season with salt and a little freshly ground pepper, not too much.
  • Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.

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