Pea And Ricotta Tartines Recipes

Steps:

• Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
• Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
• Tartines:Preheat broiler. Stir 1/2 teaspoon salt, 1/4 teaspoon pepper, Meyer lemon zest, and 1 tablespoon oil into ricotta. In another bowl, toss peas with 2 tablespoons oil, lemon juice, and mint. Season with salt and pepper.
• Broil bread in a single layer on a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes. Spread with ricotta mixture, then cut each slice in half. Transfer to a serving platter and top with melted leeks and pea mixture. Serve.

Steps:

• 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.