Fresh Pea and Ricotta Tartine

By Jahel

Ingredients

• 1-15 oz. carton whole ricotta cheese
• 1 lb. mixed fresh peas
• 2 T extra virgin olive oil
• 1/2 c thinly sliced shallots
• 6 thick slices of crusty bread, toasted and grilled
• 1-1/2 c pea shoots, pea sprouts or baby lettuce leaves
• Champagne vinegar

Preparation

Step 1

Whisk ricotta and a medium bowl for 30 seconds; season with salt and pepper. Bring a large pot of salted water to boiling. And peas. Cook three minutes or until bright green and crisp tender. Drain in a colander; rinse with cold water. Drain well.
In a small skillet heat oil over medium heat. Add shallot. Cook seven minutes or until softened and just golden, stirring occasionally. Remove from heat.
Spread toasted bread slices generously with ricotta. Toss peace and P shoots together; mild over Recada. Spoon shallot mixture over all. Drizzle with vinegar. Sprinkle with flaky sea salt.