Best 5 Pea Almond And Ricotta Spread Recipes

PEA, ALMOND, AND RICOTTA SPREAD

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

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

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

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

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.