Grilled Snap Pea and Whipped Ricotta Toast

• Vegetarian

• Produce

  • 1 Pea sprouts
  • 1/2 lb Snap peas
  • 1 tsp Za'atar

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 6 slices Bread

• Dairy

  • 1 tbsp Heavy cream
  • 1 cup Ricotta cheese, full-fat

Found on floatingkitchen.net

Description

Ingredients

• For the Whipped Ricotta
• 1 cup full fat ricotta cheese
• 1 tablespoon heavy cream
• 1 tablespoon honey
• 1/4 tsp. salt
• For the Toast
• About 1/2 lb snap peas
• 6 slices of bread
• A couple tablespoons of extra-virgin olive oil
• About 1 tsp. za’atar
• Pea sprouts for garnish, if desired

Directions

• Make the whipped ricotta. Add all of the ingredients to a medium bowl. Beat with your hand mixer until well combined and smooth. Set aside.
• Meanwhile, pre-heat your grill to medium-high. Carefully thread the snap peas onto skewers and brush them with a thin layer of olive oil. Brush both sides of the bread with olive oil. Add the snap pea skewers and the bread to your grill. Cook both until they start to become charred in a few places, about 1-2 minutes per side. Remove from the grill and set aside on a clean plate.
• Assemble the toasts. Spread some of the whipped ricotta onto the grilled bread. Top with the grilled snap peas (you can leave them on the skewers for a fun presentation, or remove them first). Sprinkle with some of the za’atar and garnish with a few pea sprouts. Enjoy immediately.