Ricotta Toast with Smoked Salmon and Peas
Ricotta toast layered with smoked salmon, herby peas, and creamy ricotta. Fresh, crunchy, and perfect for spring lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
Ingredients
- 2 tbsp extra-virgin olive oil, plus more for toast
- 1/2 tsp Djion mustard
- 1/2 tbsp white wine vinegar
- 1/2 cup frozen peas, thawed
- 2 tbsp fresh herbs, roughly chopped (mix of dill, chives, and mint)
- kosher salt
- Freshly ground black pepper
- 4 ½-inch thick slices crusty bread
- 1/2 cup whole milk ricotta cheese
- 4 oz cold smoked salmon, thinly sliced
- flaky salt, for garnish
Instructions
- Preheat oven to 450°F.
- Meanwhile, prepare pea mixture. Whisk together olive oil, mustard, vinegar, and a pinch of salt and pepper in a medium bowl until combined. Fold in peas and herbs, set aside.
- Arrange sliced bread on a baking sheet, drizzle both sides with olive oil and season with salt and black pepper. Bake for 5- 8 minutes, or until golden on the edges and slightly springy in the center. Set aside to cool.
- To assemble toast, spread 2 tablespoons ricotta over a piece of toast. Layer on 1 oz of smoked salmon and top with a generous spoonful of pea mixture.
- Sprinkle with flaky salt and enjoy!
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg
Find it online: https://www.withspice.com/blog/ricotta-toast/