Ricotta Toast with Pea Pesto

Ricotta Toasts with Pea Pesto
Serves 4

4 slices country bread, ¾” thick
Extra virgin olive oil
2 cups fresh ricotta cheese, see below
1 cup pea pesto, see below
Pea tendrils, optional garnish
Maldon, optional garnish
Lemon zest, optional garnish  

Preheat the grill and brush both sides of the bread with olive oil. Grill until charred and cool slightly before topping each piece of bread with ½ cup ricotta cheese and ¼ cup pea pesto. Garnish with tendrils and drizzle with an extra glug of olive oil and a sprinkling of salt.

Fresh Ricotta // Can also use high-quality store-bought ricotta cheese.

1 qt. whole milk
1 qt. heavy cream
1/4 cup white wine vinegar, divided

Line colander with a heavy layer of cheesecloth. Bring milk and heavy cream to a simmer over medium-high heat and stir in 2 tablespoons vinegar. Let simmer for few minutes until curds form and remove from heat. Allow the mixture to rest for 20 minutes. Pour over the cheesecloth and allow the cheese to drain until desired texture is created. Season with salt.

Pea Pesto:

1 bunch basil, including stems if not too fibrous
½ bunch mint, leaves only 
½ bunch parsley, leaves and stems
½ lemon, juiced
1 cup peas, thawed
1 cup grated parmesan
½ teaspoon salt
¼ cup extra virgin olive oil

Place in a food processor and process until smooth but still chunky enough to see bits of peas. Season additional if desired. Can be thinned out with more olive oil or pasta water if tossing with pasta.