Pea and Ricotta Tartines
- 1/2 cup shelled English peas, blanched
- 1 teaspoon whole-grain mustard
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon extra-virgin olive oil
- 1/2 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
- Step 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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