---
title: Creamy Ricotta & Pea Toasts
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-ricotta-and-pea-toasts-5537b40e6ced6eae038b4567
servings: 2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Spring
  - Quick
rating: 4.0
rating_count: 402
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Peas and ricotta create a creamy, seasonal combination
  - theme: Texture
    text: Crispy toast pairs well with the light, peppery salad
image: "https://images.recipes.furrysalamander.com/Breakfast%20And%20Brunch/creamy-ricotta-pea-toasts.avif"
---

@baguette{4%slices}
@avocado{1%unit}
@lemon{1%unit}
@edamame{1%cup}
@ricotta cheese{½%cup}
@shallot{1%unit}
@peas{1%cup}
@arugula{4%cups}
@basil{2%tbsp}
@olive oil{3%tbsp}
@salt{1%tsp}
@black pepper{½%tsp}

Preheat oven to 400°F. Cut baguette into ½-inch slices and place on a #baking sheet{}. Drizzle with 1 tbsp olive oil, a pinch of salt, and a pinch of black pepper. Place in the oven to toast for ~{6%minutes}, until golden brown on the edges but still soft in the middle.

Meanwhile, bring a small pot of water to a boil with a large pinch of salt. Add edamame to the boiling water and cook until bright green and heated through, ~{2%minutes}. Remove with a slotted spoon and run under cold water to cool. Drain and set aside. Repeat the same process with peas and set aside separately.

Thinly slice half of shallot and mince the remaining half. Tear basil leaves. Halve, pit, and peel avocado, then thinly slice. Zest and halve lemon.

Make the ricotta mixture: use a fork to mash peas, half the ricotta, lemon zest, minced shallot, and ½ tbsp olive oil until smooth. You'll need to use some elbow grease here! Season mixture with salt and pepper. HINT: If you have a #food processor{}, add everything to the bowl and pulse until smooth.

Toss arugula with the edamame, sliced shallot, avocado, and basil. Top with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt.

Spread the toasts with the ricotta mixture. Drizzle with ½ tbsp olive oil and sprinkle with a pinch of salt.

Serve the ricotta toasts with the edamame-arugula salad to the side. Enjoy!