Recipe by Dana Cowin, Editor in Chief, Food & Wine.

From The New Greenmarket Cookbook by Gabrielle Langholtz. Reprinted with permission from Da Capo Lifelong, © 2014.

Sugar Snap Pea and Whipped-Ricotta Tartines




10 min


05 min


1 cup fresh ricotta cheese

¼ cup extra virgin olive oil, divided, plus more for brushing

Kosher salt and freshly ground black pepper

Four ½-inch-thick slices of peasant bread

1 peeled garlic clove

½ pound sugar snap peas, ends trimmed and strings discarded

2 ½ tablespoons Champagne vinegar

1 tablespoon minced shallot

2 teaspoons Dijon mustard

½ cup snipped pea shoots

3 large radishes, cut into thin matchsticks

About ⅓ cup crushed red pepper, for garnish


  1. In a medium bowl, using a whisk, whip the ricotta with 2 tablespoons of olive oil and season with salt and pepper.

  2. Preheat a grill pan. Brush the bread on both sides with olive oil. Grill over moderate heat, turning once, until toasted but still chewy in the middle, about 2 minutes. Rub the toasts with the garlic clove and season with salt and pepper.

  3. Prepare an ice water bath. In a large saucepan of salted boiling water, blanch the snap peas until bright green, about 1 minute. Transfer the snap peas to the ice bath to cool. Drain and pat dry, then thinly slice lengthwise.

  4. In a medium bowl, whisk the vinegar with the shallot, mustard, and the remaining 2 tablespoons of olive oil. Add the snap peas, pea shoots, and radishes; season with salt and pepper; and toss to coat. Spread the whipped ricotta on the toasts and top with the snap pea slaw. Garnish with crushed red pepper and serve.

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