Description
Perfect for a summer picnic, this cool pea tartine is ready and waiting to be paired with a refreshing Pinot Grigio and devoured all season long.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 loaf sourdough (sliced into 8 ½” thick slices)
- 8 ounces whole milk ricotta
- 8 ounces feta
- Zest and juice of one lemon (about 1 teaspoon zest and 1 tablespoon juice)
- ½ teaspoon salt
- 1 cup fresh peas (cooked)
- 4 small radishes (thinly sliced)
- ¼ cup fresh mint (small leaves only (or torn large leaves))
- Zest of one lemon
- 1 tablespoon flaky salt (such as maldon salt)
- Optional: 4 pieces bacon (cooked and broken into small pieces)
Instructions
- Using a pastry brush, brush both sides of each bread slice lightly with olive oil. Grill the bread on a grill pan or on an actual grill. If using a grill, watch your bread carefully as it can burn quickly. Remove bread or set aside.
- Add ricotta, feta, lemon zest, lemon juice and salt to the bowl of or a food processor. Process until smooth, about 30-45 seconds.
- Using a spoon, spread 1-2 tablespoons of the ricotta mixture onto each bread slice. Top with 1 tablespoon peas, 4-5 radish slices, 5-6 pieces of mint, a sprinkling of lemon zest and a dash of maldon salt. Serve immediately and pair with a glass of Callie Collection Pinot Grigio.
Notes
To pair with Callie Collection Pinot Grigio