This appetizer is lovely to serve before any spring or summer dinner party. Adapted from Fine Cooking Jun/Jul 2015 magazine.
1 baguette loaf, sliced in 1/2-inch pieces
10 oz. English peas, cooked, drained
Juice of one lemon, plus 1 tsp. finely grated lemon zest
2 Tbsp. fresh dill, finely chopped
2 tsp. olive oil + 1 tsp.
3/4 cup Ricotta cheese
Cut baguette bread into 1/2-inch slices. Drizzle with olive oil and toast lightly in the oven.
Zest the lemon (1 tsp) and set aside. Juice 1/2 lemon; set aside.
Cook the peas according to package directions; drain. Add lemon juice to the peas; salt and pepper to taste.
In another small bowl add the ricotta, grated lemon zest, and 1 tsp. olive oil. Gently mix together.
Divide the ricotta mixture among the toasts, spreading evenly. Spoon the peas over the toasts; top with chopped dill and Sea salt.