Whipped Ricotta Snap Pea Toast

Whipped Ricotta Snap Pea Toast

  • 8 oz ricotta
  • 4 sliced bread, toasted
  • 2 tablespoon Mike’s Hot Honey
  • 1 cup sugar snap peas, sliced thin
  • 1 tablespoon olive oil
  • Pinch flaky salt
  • 8 eggs, soft boiled
  1. Place the ricotta into the bowl of a food processor. Whip for 3 minutes until smooth. 
  2. Evenly distribute the ricotta to each slice of toasted bread. Drizzle with Mike’s Hot Honey. 
  3. In a small bowl, toss the sliced peas with olive oil and salt. Top each slice of ricotta toast with a 1/4 cup of peas. 
  4. Serve the snap pea toast with a side of soft boiled eggs. 

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