Express lemon ricotta toasts with crushed peas, cucumber, and crispy chili

Name: Express lemon ricotta toasts with crushed peas, cucumber, and crispy chili
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4.2 oz Rustic bread slices; 6.3 oz Ricotta cheese; 1 whole Lemon; 3/4 cup Cooked green peas; 1/2 cup Cucumber; 1 1/2 tbsp Olive oil; 1 tsp Honey; 1 tsp Chili flakes; 2 tbsp Fresh mint; 1/2 tsp Salt; 1/4 tsp Black pepper

A quick, fresh, and original toast featuring creamy lemon-scented ricotta, lightly crushed peas, thin cucumber ribbons, and a touch of crispy chili. Ready in minutes and perfect for a light meal or savory breakfast.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 120 g Rustic bread slices (of approx. 1 cm of grosor)
180 g Ricotta cheese (whole or suave)
1 unit Lemon (usar zest fina and 2 tsp/10 ml of juice)
120 g Cooked green peas (pueden ser descongelados si son congelados)
80 g Cucumber (thinly sliced finas or medias lunas)
22 ml Olive oil (divided)
5 ml Honey (optional, for equilibrar)
2 g Chili flakes (to taste)
4 g Fresh mint (chopped fina)
3 g Salt (or to taste)
1 g Black pepper (freshly ground)

Nutrition facts

per serving

335 kcal

Calories

13 g

Protein

31 g

Carbs

18 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Toast the 4 slices of rustic bread in a skillet over medium heat with 1 teaspoon (5 ml) olive oil for 2 minutes per side, until golden and crisp. If you prefer using the oven, toast at 400 °F / 200 °C for 4 to 6 minutes.
2
2. In a small bowl, mix the ricotta with the lemon zest, 2 teaspoons (10 ml) lemon juice, 1/4 teaspoon salt, and a little black pepper until creamy.
3
3. Place the cooked peas in another bowl and lightly crush them with a fork. Add 1 teaspoon (5 ml) olive oil, the honey, half of the chopped mint, a pinch of salt, and a little black pepper. Mix so the peas stay rustic and slightly chunky.
4
4. Toss the cucumber with the remaining 1/2 tablespoon (7 ml) olive oil, a pinch of salt, and the chili flakes.
5
5. Spread the lemon ricotta over each toast. Top with the crushed peas and then the seasoned cucumber.
6
6. Finish with the remaining chopped mint, a little more black pepper, and, if desired, a few extra drops of lemon juice. Serve immediately.

Chef tips

For a crunchier texture, toast the bread an extra minute per side. If the ricotta is very firm, whip it briefly with a fork before mixing with the lemon.

Substitutions

You can substitute ricotta with whipped cottage cheese or soft cream cheese. Mint can be replaced with basil, and peas with cooked young fava beans.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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