Creamy Ricotta & Pea Toasts

🥘 Ingredients

• arugula
  8 oz
• avocado
  2 unit
• baguette
  2 unit
• basil
  2 bunch
• black pepper
• edamame
  6 oz
• lemon
  2 unit
• olive oil
  6 tbsp
• peas
  8 oz
• ricotta cheese
  1 lb
• salt
• shallot
  2 unit

🍳 Cookware

• baking sheet
• pot
• slotted spoon
• bowl
• fork
• food processor

1. 

   1

   Preheat oven to 400 degrees. Cut the baguette into 1/2-inch slices and place on a baking sheet . Drizzle with 1 tablespoon olive oil and a pinch of salt and black pepper . Place in the oven to toast for ⏱️ 5-7 minutes , until golden brown on the edges but still soft in the middle.

   baguette: 2 unit, olive oil: 6 tbsp, salt, black pepper
2. 

   2

   Meanwhile, bring a pot of water to a boil with a large pinch of salt. Add the edamame to the boiling water and cook until bright green and heated through, ⏱️ 1-2 minutes . Remove the edamame with a slotted spoon and run under cold water to cool. Drain and set aside. Repeat the same process with the peas and set aside separately.

   edamame: 6 oz, peas: 8 oz
3. 

   3

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

   shallot: 2 unit, basil: 2 bunch, avocado: 2 unit, lemon: 2 unit
4. 

   4

   Make the ricotta mixture: in a bowl , use a fork to mash the peas, half the ricotta cheese , lemon zest, minced shallot and 1/2 tablespoon 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.

   ricotta cheese: 1 lb
5. 5

   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.

   arugula: 8 oz
6. 6

   Spread the toasts with the ricotta mixture. Drizzle with 1/2 tablespoon olive oil and sprinkle with a pinch of salt.
7. 7

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