SNAP-PEA AND MELTED-LEEK TARTINES
Toasts topped with creamy ricotta, sweet sugar snap peas, and caramelized leeks are a perfect appetizer for spring.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 11
Steps:
- Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
- Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
- Tartines:Preheat broiler. Stir 1/2 teaspoon salt, 1/4 teaspoon pepper, Meyer lemon zest, and 1 tablespoon oil into ricotta. In another bowl, toss peas with 2 tablespoons oil, lemon juice, and mint. Season with salt and pepper.
- Broil bread in a single layer on a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes. Spread with ricotta mixture, then cut each slice in half. Transfer to a serving platter and top with melted leeks and pea mixture. Serve.
PEA AND RICOTTA TARTINES
The pea mash can also be mixed into salads or stirred into pastas.
Provided by Martha Stewart
Categories Bread Recipes
Time 10m
Yield Makes 2
Number Of Ingredients 10
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.
MASHED PEA AND RICOTTA TOAST
Peas are the harbinger of spring, and I am always ready for them. At the beginning of the season, they are sweet and tender. This is an easy and delicious appetizer. Or this dish can be made in any season with frozen peas, which I always find to be very pleasing.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SMASHED PEAS AND RICOTTA CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve.
PEA, ALMOND, AND RICOTTA SPREAD
A vibrant light green, this hummus-like spread of English peas, almond, and ricotta is satisfyingly creamy and can be used as a dip or to anchor a myriad of seasonal ingredients on sandwiches and tartines.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield 1 cup
Number Of Ingredients 7
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.
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