Lemon Ricotta Toast with Peas
Recipe by Jaclyn Irwin
A light and spring forward toast with ricotta, plenty of lemon zest, fresh peas and dill. It’s a simple toast but has lots of flavour!
Heat a skillet over medium-low heat and add the oil. Working in batches, add the slices of sourdough and fry on each side until golden brown and crispy, about three to four minutes per side. Remove and set aside.
Slather the ricotta on each toast and top with peas, lemon zest, dill and chili flakes. Drizzle with olive oil and top with flaky salt if using.
Slice and enjoy!
Notes: Gluten-free: use a gluten-free bread instead. Dairy-free: use a dairy-free ricotta.
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