Spring Toast with Peas, Ham & Mint

by Sarah Rhodes 3:00 AM, March 30, 2018

Aired March 30, 2018

Serves 6

Sarah, a member of our culinary team recently made this refreshing snack for guests on our show -- and since it was such a hit, Rach wanted her to share it with all of you!


2 tablespoons extra-virgin olive oil (EVOO)
3 cups shelled English peas, or 1 (1 pound) bag frozen peas, thawed and patted dry
Salt and pepper
1 cup ricotta cheese
1 bunch fresh mint, plus torn leaves, for garnish
1 lemon
1 loaf crusty bread, sliced, toasted, and drizzled with EVOO
¼ pound mild deli-sliced ham


Heat olive oil in a medium skillet over medium-high heat. Add peas to hot skillet and season with salt and pepper. Cook until peas are tender, about 8 minutes for fresh or 4 minutes for frozen. Remove from heat and let cool.

Add peas to a food processor. Add ricotta, mint, the zest of a lemon and about 2 tablespoons lemon juice. Pulse until combined. Season to taste; if mixture seems too thick, add a bit of EVOO.

Spread pea mixture onto toasted bread. Top with ham and torn mint leaves.



Peas with Prosciutto

Risotto with Peas and Shrimp

Pasta with Ricotta and Peas