Recipe: Whipped Ricotta Toasts With Green Garlic, Peas and Prosciutto

Serves 2 to 4.

Note: Store-bought (or homemade) ricotta whipped up in a food processor produces a creamy, pillowy base for spring's green vegetables. This recipe calls for frozen peas, but feel free to use fresh, shelled peas instead; they'll take a few more minutes to cook. Or you can substitute fennel, shelled fava beans, arugula or snap peas, quickly cooked or raw and crisp. Thin slices of prosciutto make a nice accompaniment, though are not essential. Shaved Parmesan, chile oil or a few drops of aged balsamic would be nice on top. Leftover ricotta and vegetables can be refrigerated in separate covered containers for up to 2 days. From G. Daniela Galarz, Washington Post.

• 4 thick slices crusty bread, each about as large as your hand

• 1 c. (about 8 oz.) whole milk ricotta

• 2 tsp. finely grated lemon zest (from 1 lemon), divided

• 1 tsp. honey

• Pinch of crushed red pepper flakes, plus more to taste

• Freshly cracked black pepper

• 1 tbsp. olive oil

• 6 stalks green garlic or scallions, trimmed, halved lengthwise and cut into 1- to 2-in. pieces

• 1/2 c. water

• 6 oz. frozen peas (see Note)

Directions

In a toaster or toaster oven, toast the bread.

In the bowl of a food processor, combine the ricotta, 1 teaspoon of lemon zest, honey, red pepper flakes, a pinch of salt and a few grinds of black pepper. Process until smooth and creamy, about 2 minutes. Taste, and adjust seasonings as desired.

In a medium skillet over high heat, warm the oil until it shimmers. Add the green garlic or scallions and cook, using tongs to toss occasionally, until the stalks start to char, 2 to 3 minutes. Scrape the vegetable onto a plate.

Return the skillet to high heat and add the water, followed by the frozen peas and another pinch of salt. Simmer until the peas turn bright green and the water evaporates, about 2 minutes. Remove from the heat and toss with the remaining lemon zest.