Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pea and Ricotta Tartines Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 10 mins Total Time: 10 mins Yield: 2 The pea mash can also be mixed into salads or stirred into pastas. Ingredients 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 Directions 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. Rate it Print