Preview

Country bread spread, olive oil, oregano and peas, ricotta and lemon zest |

Salted

A light and fresh spread of ricotta with sweet peas, oregano and lemon. Simple delicious and fresh!

Note

Be careful when seasoning this recipe as depending on the brand of ricotta, sometimes it is already quite salty.

Ingredients

Recipe for 12 Tapas

Country bread spread

4 Slice(s)

Country bread

1 Unit(s)

Lemon

250 Gr

Ricotta

100 Gr

Peas

2 Sprig(s)

Fresh oregano

100 Gr

French shallot

Preparation time: 30 min

Preheat your Four at 425 °F

Preparation

Drizzle the country bread slices with olive oil, sprinkle with salt and pepper and roast in the oven until nice and crispy, roughly 8 minutes.

Zest the lemons and then juice them.

Finely chop the origan leaves.

Blanch the sweet peas in salted boiling water until tender and then run them under cold water to stop them over cooking.

Combine the ricotta, peas, oregano and lemon. Season to taste and set aside.
Plating

Generously spread the mixture on the country bread and garnish with a drop of olive oil and a crack of black pepper.

Be careful when seasoning this recipe as depending on the brand of ricotta, sometimes it is already quite salty.

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