green peas and ricotta spread

• 40g onions, minced
• 10g olive oil
• 150g frozen greens peas
• 100g ricotta
• 5 mint leaves, chopped
• 5 ml (1tsp) maple syrup
• 1/2 lime, its juice
• salt and pepper

1. In a pan, add oil and over medium heat, sauté the onions until golden or about 5 minutes.
2. Add the green peas and cook for 5 minutes. Turn the heat off.
3. Add the rest of the ingredients.
4. Puré the mix with a handmixer until the desired texture.

Montage for the croutons: 

• 1 loaf, sliced
• 200g prosciutto
• 100g pine nuts

1. Spread some olive oil on the top of the sliced bread and grill them at 180 C for about 10 minutes or until slighly golden.
2. In a pan, carefully grill the pine nuts over medium heat.
3. For the montage, spread the peas and ricotta mix on top of the croutons, add a slice of prosciutto and top up with pine nut.

A recipe inspiration from 3 fois par jour.