Ricotta and Fresh Pea Toast - J. Cage Cellars

Ingredients

• 1/2 cup Ricotta cheese, drained of excess liquid
• Finely grated zest of 1/2 lemon
• 1/8 teaspoon fine salt, plus more for seasoning
• Freshly ground pepper
• 2 tablespoons unsalted butter, divided
• 2 thin slices Prosciutto (about 1 ounce), cut into 1 1/2-inch pieces
• 1 cup fresh or frozen peas
• 2 tablespoons water
• 1 teaspoon finely chopped fresh Mint leaves
• 1/2 teaspoon freshly squeezed lemon juice