Ricotta is a totally underutilized cheese. It’s spreadable and creamy, with a subtle flavor, and its texture pairs nicely with the crunch of toasted bread and the sweetness of peas in this recipe.
8 slices peasant bread, lightly toasted
4 teaspoons canna-olive oil 1 cup ricotta cheese
3 tablespoons plus
2 teaspoons olive oil, divided
2 tablespoons chopped onion or green onion
1⁄2 cup peas, fresh or frozen (thawed, if frozen)
Salt (kosher or sea) and freshly ground black pepper, to taste
Drizzle or brush the toasted bread with the canna-olive oil, using 1⁄2 teaspoon per slice.
Spread 2 tablespoons of ricotta on each slice.
In a small skillet, heat 1 tablespoon of the olive oil. Add the onions and sauté until they wilt slightly, 3 to 4 minutes.
Add the peas and sauté until they soften and are no longer vibrant green, 3 to 4 minutes more.
Divide the pea mixture among the bread slices.
Drizzle each slice with 1 teaspoon of the remaining olive oil and sprinkle with salt and pepper.
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