green peas and ricotta spread

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.

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