Snap Pea & Lemon Ricotta Toasts with Shallot & Mint

Snap Pea & Lemon Ricotta Toasts

with Shallot & Mint

25 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These seasonal, crunchy toasts are layered with creamy ricotta cheese (mixed with bright lemon juice and spicy red pepper flakes) and tender sautéed snap peas––plus a garnish of fresh, fragrant mint.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Snap Pea & Lemon Ricotta Toasts with Shallot & Mint
Title
  • 2 Sandwich Rolls
  • ½ lb Sugar Snap Peas
  • 1 Lemon
  • 1 bunch Mint
  • 1 Shallot
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Quarter and Deseed a Lemon
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the rolls lengthwise, then cut each half crosswise into 4 equal-sized pieces. Peel and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Pick the mint leaves off the stems. In a bowl, combine the ricotta, the juice of 2 lemon wedges, a drizzle of olive oil, and as much of the red pepper flakes as you’d like. Season with salt and pepper; stir to combine.

2 Toast the bread

Transfer the bread pieces to a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Bake 7 to 9 minutes, or until toasted. Transfer to a cutting board.

3 Cook the vegetables & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Serve each piece of toasted bread topped with the lemon ricotta and cooked vegetables. Garnish with the mint leaves (tearing before adding). Enjoy!

Tips from Home Chefs

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Snap Pea & Lemon Ricotta Toasts

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the rolls lengthwise, then cut each half crosswise into 4 equal-sized pieces. Peel and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Pick the mint leaves off the stems. In a bowl, combine the ricotta, the juice of 2 lemon wedges, a drizzle of olive oil, and as much of the red pepper flakes as you’d like. Season with salt and pepper; stir to combine.

2 Toast the bread

Transfer the bread pieces to a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Bake 7 to 9 minutes, or until toasted. Transfer to a cutting board.

3 Cook the vegetables & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Serve each piece of toasted bread topped with the lemon ricotta and cooked vegetables. Garnish with the mint leaves (tearing before adding). Enjoy!

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