Sugar Snap Pea and Whipped-Ricotta Tartines
Recipe by Dana Cowin, Editor in Chief, Food & Wine. From The New Greenmarket Cookbook by Gabrielle Langholtz. Reprinted with permission from Da Capo Lifelong, © 2014.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.
Cooking tools:
- Grill pan
- Pastry brush
- Pepper mill
- Whisk
- Mixing bowl
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Stove
- Paper towel
- Plate
Ingredients
- 1 cup fresh ricotta cheese
- ¼ cup extra virgin olive oil, divided, plus more for brushing
- Kosher salt
- freshly ground black pepper
- Four ½-inch-thick slices of peasant bread
- 1 peeled garlic clove
- ½ pound sugar snap peas, ends trimmed and strings discarded
- 2 ½ tablespoons Champagne vinegar
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- ½ cup snipped pea shoots
- 3 large radishes, cut into thin matchsticks
- About ⅓ cup crushed red pepper, for garnish
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