Ricotta, zucchini, pea puree and mint tartines

Ingredients

4 servings

• 4 slices of bread
• 150g fresh or frozen peas
• 150g ricotta
• 1 clove of garlic
• 1 organic zucchini
• olive oil
• lemon juice
• parmesan
• salt
• pepper
• 10 mint leaves

Steps

1. 1

   Cook the peas for about ten minutes. Drain them and run them under cold water to set the color.

2. 2

   Place the peas in a blender with 2 tablespoons of ricotta, the garlic clove, a little grated parmesan, 1 tablespoon of lemon juice and a tablespoon of olive oil, a pinch of salt and pepper. Blend.

3. 3

   Wash and cut the zucchini into ribbons using a peeler.

4. 4

   Toast the 4 slices of bread in a toaster or oven.

5. 5

   Spread the pea puree on the tartines, then place a tablespoon of ricotta on top.

6. 6

   Add the zucchini ribbons, grate a little parmesan, season with salt and pepper, and place 2 mint leaves on each tartine.