Lemon Ricotta Toast with Peas
Recipe by Jaclyn Irwin
Ingredients
8
Time
5m
Serves
2
A light and spring forward toast with ricotta, plenty of lemon zest, fresh peas and dill. It’s a simple toast but has lots of flavour!
Snack
Budget-Friendly
Ingredients
2Tbsp
Extra-Virgin Olive Oil
4slices
Sourdough Bread
1/2cup
Ricotta Cheese
1/4cup
English Peas
1lemon
Lemon Zest
2tsp
Fresh Dill
1/4tsp
Chili Flakes
2pinches
Sea Salt
Instructions
1
Heat a skillet over medium-low heat and add the oil. Working in batches, add the slices of sourdough and fry on each side until golden brown and crispy, about three to four minutes per side. Remove and set aside.
2
Slather the ricotta on each toast and top with peas, lemon zest, dill and chili flakes. Drizzle with olive oil and top with flaky salt if using.
3
Slice and enjoy!
4
Notes: Gluten-free: use a gluten-free bread instead. Dairy-free: use a dairy-free ricotta.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
