PEA AND RICOTTA TOAST

Yields 4 servings

In the springtime when everything starts turning green, this is a beautiful dish to celebrate with! Fresh peas are best, dropped into boiling salted water for 2 minutes and then dunked in a quick ice-water bath before following the directions. If you’re using frozen peas, just make sure to thaw them out first.

1 shallot

2 garlic cloves

1 tablespoon olive oil, plus extra for drizzling

2 cups fresh or frozen peas (see head note)

¼ cup fresh mint leaves

1 cup ricotta

Zest of ½ lemon

Kosher salt

4 radishes

2 cups pea tendrils, baby arugula, or watercress

Lemon juice

4 slices seeded bread

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. Add the peas to the pan and turn the heat to medium. Cook until there is no residual water left from the peas.

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. Transfer the mixture to a bowl and season with salt. Refrigerate until cool.

In the meantime, thinly slice the radishes and toss them with the greens. Add lemon juice and olive oil to taste.

Toast the bread and heap each slice with an equal serving of the pea-ricotta spread. Garnish each with radish salad and drizzle with olive oil.