1 1/2 pounds fresh English peas (still in the pod)
1/2 cup arugula
1/4 cup grated Parmesan cheese
1/4 cup low-sodium chicken broth
1 cup ricotta cheese
Optional: fleur du sel
1 loaf skinny French bread, cut into thin slices
Add broth--you may not need all of the broth. You want to add enough to get the consistency of loose pesto, but it shouldn't be runny.
Top toasts with pea purée and ricotta cheese.
Got inspired by an appetizer I had in San Francisco. This recipe is the bomb and only took about 45 minutes. Don't be turned off by the peas. My bro-in-law hates peas, but said this was delicious. As the lovely JC would say, bon appetit!
Tuesday, February 1, 2011 - 7:32am