My first experiment with Ricotta cheese. Easy to make and quick to serve! J
Package frozen peas, thawed
1 cup ricotta
2 tablespoons garlic infused olive oil, plus more for toasting bread
2 tablespoons chopped fresh mint leaves
Salt and black pepper
Bread piece sliced 
Preheat the oven to 200 degrees C.
Bring a large pot of salted water to a boil. Add the peas and cook until tender, about 3 minutes. Drain the peas and put them into a food processor and pulse until chunky. Add the ricotta to combine. While the processor is running, pour in the oil. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper.
Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes. 
Spread the pea puree over the toasts and serve.
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