Pea and Ricotta Tartines

pea and ricotta tartines
Photo: Armando Rafael
Prep Time:
10 mins
Total Time:
10 mins

The pea mash can also be mixed into salads or stirred into pastas.


  • ½ cup shelled English peas, blanched

  • 1 teaspoon whole-grain mustard

  • ¼ teaspoon Dijon mustard

  • ½ teaspoon extra-virgin olive oil

  • ½ teaspoon fresh lemon juice, plus grated lemon zest for serving

  • Kosher salt and freshly ground pepper

  • 2 slices whole-grain bread

  • 2 tablespoons fresh ricotta

  • Thinly sliced radishes, for serving

  • Flaky sea salt (such as Maldon), for serving


  1. Combine peas, mustards, oil, and lemon juice in a bowl. Smash it all together with a fork. Season with kosher salt and pepper. Lightly toast bread. Spread each with ricotta. Divide pea mixture evenly between toasts. Serve with radishes, flaky salt, lemon zest, and more pepper.

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