English Pea and Ricotta Toasts
Lodge Bread German Style Rye
Sometimes we want a different kind of toast for breakfast, especially when there are fabulous hand-shelled, sweet and tender, English peas available. So, no disrespect, but move over avocado, and make room for Fresh Pea and Ricotta Toasts.
Fresh sweet peas and crunchy pea shoots, fresh basil and mint, and lemony ricotta top an extraordinary German style rye by Lodge Bread. This heavenly bread is bold and sturdy – made of 100% whole grain dark rye, buttermilk, local beer, sprouted rye berries, and filled with seeds – sesame, nigella, sunflower, pumpkin, and poppy.
Serve this breakfast with tea. English peas, and tea. Of course it’s lovely.
English Pea and Ricotta Toasts Recipe
Make ricotta mixture by whisking whole-milk ricotta with salt and pepper, a few grates of nutmeg, a couple squeezes of fresh lemon juice, and some finely grated zest. Set aside.
Cook fresh peas to your liking. We cut the corner of the bag and microwave for two and a half minutes, then immediately remove to a larger bowl to cool. Season with a light drizzle of olive oil, salt and pepper.
Toast thin slices of German style rye. This bread is dense, so thin slices are important for balance.
- toasted rye bread
- ricotta mixture
- fresh peas, cooked
- chiffonade of fresh basil
- chiffonade of fresh mint
- pea shoots, trimmed
- fruity olive oil
- salt and pepper
- edible flowers
- lemon slices
- mint sprigs
Scoop ricotta mixture over toasted rye bread. Mound peas on the ricotta. Top with chiffonades of basil and mint. Fluff pea shoots on top. Drizzle olive oil over everything. Season with salt and pepper. Garnish with edible flower, lemon, and mint sprig.
Lodge Breads are available daily at their brick-and-mortar bakery in Culver City, at the Torrance Farmers Market on Saturdays and the Beverly Hills Farmers Market on Sundays.
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