Photo: Laura Dart
Yield
Serves 4 as an appetizer

"A perfect showcase for the early-season peas, this toast can be an appetizer, a first course, or a light main course," says chef Joshua McFadden of Ava Gene's in Portland. "A layer of fresh sheep's cheese, sweet and mild, would be so nice with the peas, but I also use my go-to cheese topping, whipped ricotta."

How to Make It

Step 1

Put shelled peas and onions in a bowl, squeeze on juice from half the lemon, and season generously with salt and pepper. Add mint, taste and adjust with more lemon, salt, or pepper, and then add 1/4 cup olive oil.

Step 2

Grill, broil, or toast bread on both sides. Spread fresh cheese onto each toast and arrange on plates. Tumble peas onto each toast, pressing lightly so that most of peas stick to cheese.

Step 3

Finish with a nice shower of grated Parmigiano and a thin ribbon of olive oil.

Recipe Adapted from Six Seasons: A New Way with Vegetables, by Joshua McFadden with Martha Holmberg (Artisan Books). Copyright 2017. Ava Gene's, Portland

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