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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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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.
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.
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