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    9.28.15

    Remember the days when avocado toast reigned? Like, last weekend? Okay – so it’s not as though our beloved avocado toast has gone anywhere, but we’re pretty stoked on all the crazy variations popping up around town since our fave fruit took over every chick’s plate by storm. Proof that this food trend is here to stay? This ricotta toast from breezy, yet foodie-serious Venice Beach restaurant Salt Air. Executive Chef Greg Daniels takes peas, jalapeño, and sourdough, and combines them into what we can only describe as a little slice of coastal heaven. We’re immediately throwing this recipe into our crostini and avo-based snack rotation. Long live the toasts. All the toasts.

    Ricotta + Snap Pea Toast
    Makes 10 servings

    Ingredients:

    For the pea mash:
    1 (1 lb) bag frozen petite peas
    2 tsp salt
    2 tsp sugar
    1 small jalapeno, stem removed

    For the caramelized onions:
    6 large Vidalia onions, peeled and sliced thin
    olive oil, to coat pan
    4 tsp kosher salt

    To assemble the toast:
    16 oz ricotta cheese
    4 oz extra-virgin olive oil
    1 cup blanched sugar-snap peas
    4 oz pea leaves
    1 (13″ x 6″) loaf crusty sourdough bread

    Directions:

    For the pea mash:
    Thaw frozen peas with cold water and drain thoroughly. Lightly oil jalapeño and roast in 450F oven until blistered and slightly charred. Combine half of peas and all other ingredients in a food processor and puree (do not add water, it will come together). Add remainder of peas and pulse a few times to achieve a coarse mash.

    For the caramelized onions:
    Heat olive oil just below smoking. Add onions and salt. Lower heat to medium and stir frequently, avoiding over-caramelization. Cook until deep golden brown; it should have a jam-like consistency.

    To assemble:
    Cut loaf on a bias in ½-inch slices. Drizzle the bread with olive oil and season with salt and black pepper. Pre-toast in a 450F oven. Bread should take on color but not dry out in the center. Top slices with ricotta, caramelized onion and mashed peas. Toast once again in oven until crispy and warm. Cut into 4 pieces, garnish with blanched sugar-snap peas and pea leaves on top. Finish with a drizzle of olive oil and season with sea salt.

    Recipe courtesy of Greg A. Daniels, Executive Chef, Salt Air

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