Smashed Peas with Ricotta Toasts

I came across this fantastic recipe the other day while I was sitting in the waiting room of my husbands Chiropractor. I picked up the February issue of Better Homes and Garden and while flipping through it, I found this and I instantly knew I was going to make it.

For a split second I thought about silently ripping the page out, but then that wouldn’t be very nice, so I started fishing through my purse but couldn’t find a pen, so I finally just asked the office girl if she would kindly make a copy for me and she did, I was happy!

It’s hard to explain how good this is, but think fresh lemon juice, sauteed garlic, fresh mint and cracked pepper swirled into a puree of peas and edamame flavored with salt and a healthy drizzle of olive oil, but then the best thing is, you take it and smear it on top of a baguette slice that was slathered with ricotta and toasted under the broiler! Oh my, it’s addicting!
This is such a great appetizer, it makes a ton and it’s really healthy, no mayonnaise, sour cream or cream cheese to make you feel guilty about eating it.

The thinly shaved garlic is a must as well as the coarsely cracked pepper, that along with the lemon and mint make a wonderful flavor combination.

Here’s the recipe:
Adapted from BHG February 2010 issue
1 16oz. pkg, frozen peas
1 12oz. pkg frozen or precooked and shelled edamame
1 T olive oil
4 cloves thinly sliced garlic
2 T lemon juice
1 to 2 tsp. freshly cracked pepper
kosher salt to taste
1/4 cup snipped fresh mint
1/2 lb.of sliced baguette
1 cup ricotta cheese
Extra olive oil for drizzling
1. In a large pot cook peas and edamame for 5 minutes in a small amount of boiling water. Drain, transfer to food processor and puree.
2. In a small skillet with olive oil, add garlic and cook till tender. Stir into pureed peas along with the lemon, pepper, salt and mint.
3. Meanwhile, for ricotta toasts, spread baguette slices with ricotta cheese, arrange on a baking sheet and broil until ricotta is warm and bread is toasted. Sprinkle with salt and cracked pepper.
4. Before serving drizzle pea mixture with olive oil and additional cracked black pepper.

Buon Appetito!
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Comments

  1. I made pea pesto on toast the other day, but the addition of the ricotta has me salivating!!!

  2. Beautiful color! I’m not a big fan of green peas however this recipe might just change my mind!

  3. I made a similar puree for a pasta dish. I can’t believe I chucked it..how foolish of me.

  4. What a great topping for toasty baguette slices! I can imagine how much flavor the fresh lemon and mint add to the peas. Your photos are good enough to eat, Marie.

  5. This looks like springtime on a baguette. So colorful and healthy and flavorful too. I need to add this to my repertoire.

  6. I made this last spring, and I loved it!
    I used it underneath fish as well as crostini with prosciutto on top.
    I am making it again for a girls party in April.
    I used Giada’s recipe. Looks so bright and pretty and springy!

  7. You know, usually I would turn away from smashed peas, but this looks really exciting. (Maybe it’s the garlic?) Nice job!

  8. Oh, my. Yes. This is definitely, definitely going on the list of things that must be made very soon. What an awesome combination of textures and flavors! Thank you!!

  9. That green is so gorgeously vibrant! These sound amazing. Thank god that girl made the copy for you!

  10. I should still have somewhere a dentist appointment card over which I wrote a recipe I found in a magazine while waiting for my turn. I love the bright green, cheerful and inviting.

  11. I haven’t even looked at my February issue of BHG, but now I will! Marie, the photo is stunning. We’re talking magazine front cover material. Craig and I love Friday nite Happy Hour at home, and I think this one is so worth trying. I’m so glad you posted it. Love it!

  12. What beautiful color you’ve given us. This is a remarkable dish. I love the mint you’ve used and the combination of peas and edamame is one we’ll be seeing more of. I stopped by to say heelo and stayed much longer than I planned. I’ll be back often.

  13. I get BH&G Magazine and I didn’t even notice this recipe — glad you called my attention to it! It’s a very nice alternative dip/spread, Marie! I love edamame!

  14. I chuckled when I read this, because I’ve been in that same predicament and sorely tempted to vandalize a doctor’s office magazine before, but refrained. You had the right idea! That spring green is beautiful! Can’t wait to try this!

  15. What a great healthy appetizer. I can’t wait try it.

  16. I was the same recipe when I was at the vet with Kramer. It does look wonderful.

  17. I love this! I could totally eat this for dinner! Thanks for sharing!

  18. Oh wow this is a great recipe – thanks for sharing. I love new dip recipes!

  19. What a vibrant spread this is, Marie. I love edamame, and with the peas, lemon, mint and garlic makes a great combination. Ricotta toasts top it all off. Yum is all I can say. :)

  20. Oh, it sounds awesome. Your photos are so vibrant, fantastic!
    LL

  21. This does sound delicious! I have never cooked with edamame but I love mushy peas! Your too sweet, whenever I go to the doctors office and read through magazines with torn out pages I always wonder what wonderful recipe might have been there! :)

  22. How did I miss this? Fantastic – you are actually lucky someone else didn’t rip out the recipe from the magazine! That always happens to me. And you know sooon …. very soon … the peas are going to be fresh!

  23. This is a perfect appetizer! I love it!!!

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