Name: Pea and ricotta sourdough toasts
Total time: 900 s
Yield: 4
Ingredients: 4 echalion shallot; 4 tablespoon ricotta; 1 lemon; 1 pack frozen broad bean, edamame and pea mix; 1 bunch mint; 2 tablespoon lemon-infused olive oil; 8 slice sourdough bread

Step 1

Heat 1 tbsp oil in a pan over a medium heat. Add the shallots (4) and cook until soft and caramelised, then set aside.

Step 2

Mix the ricoota (60 g) with the lemon zest (1) , a drizzle of oil and a pinch of salt, then set aside.

Step 3

Put the beans and peas (1 pack) into a bowl with the mint leaves (1 bunch) . Squeeze over a little lemon juice and drizzle over the lemon-infused olive oil (30 mL) . Stir and set aside.

Step 4

Lightly oil the Collection crafted sourdough bread (8 slices) and toast it on a pan over a medium-high heat, until golden brown on both sides.

Step 5

To assemble, spoon some ricotta mix on top of each slice of toast. Sprinkle the caramelised shallots all over the surface, then top with the bean and pea mix.

Pea and ricotta sourdough toasts

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