Herbed Ricotta toast with peas and leeks

This is a super easy and quick springtime recipe. It can be an appetizer, or with a few additions a light meal. The first time I made it, I had a long day of work and didn’t feel like cooking. It came together so quick and was so delicious that it’s now in my main meal rotation. The baked ricotta can be used in a lot of ways. By itself on toast, in an omelet, or as a dip. Enjoy!

For Baked Ricotta

16 oz whole milk ricotta

2 garlic cloves (grated or chopped fine)

1/2 bunch parsley (chopped)

1/2 bunch mint (chopped)

drizzle of olive oil

salt and pepper to taste

Pre heat oven to 375. In medium bowl mix together all ingredients, mix and adjust seasoning as needed. Place in shallow casserole dish or 9x13 baking dish. Bake 30-40 minutes until bubbly and slightly browned on top. Set aside to cool.

For Peas and Leeks

2 leeks (trimmed, cleaned well, cut in half lengthwise, cut in 1/4 inch half moons)

10 oz shelled English peas (if you can’t find them, frozen would work, or asparagus or zucchini)

1 tablespoon olive oil

salt and pepper to taste

1 lemon (zest and then juice)

In medium sauté pan over medium- high heat add olive oil, once heated add leeks, sauté until tender and opaque (3-5 minutes) add peas and juice from lemon and salt and pepper. Cook a few more minutes or until peas are just cooked. Set aside.

For Toast

1 loaf sourdough baguette or bread of choice, 1 inch slices

Pre heat boiler. Brush each slice of bread with olive oil each side. Toast under broiler until golden brown. Flip toast other side.

To Compose

To bring it all together lay out toast, add a few tablespoons ricotta to toast. Add a heap of the veggies (it’s a little messy but so pretty) Add zest from lemon over toasts and serve. Ricotta can be made the day ahead and refrigerated. They can be served hot or at room temperature so they are an easy appetizer to make ahead. If you want to make it a light lunch or dinner, add a poached egg!