---
title: "Creamy Ricotta & Pea Toasts"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-ricotta-and-pea-toasts-5537b40e6ced6eae038b4567
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 402
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 631
  protein: 19
  fat: 39
  carbohydrates: 58
  fiber: 14
image: "https://images.recipes.furrysalamander.com/Breakfast%20And%20Brunch/creamy-ricotta-pea-toasts.avif"
---
Preheat oven to 400 degrees. Cut the @baguette{2%unit} into 1/2-inch slices and place on a #baking sheet{}. Drizzle with 1 tablespoon @olive oil{6%tbsp} and a pinch of @salt{} and @black pepper{}. Place in the oven to toast for ~{5-7%minutes}, until golden brown on the edges but still soft in the middle.

Meanwhile, bring a #pot{} of water to a boil with a large pinch of salt. Add the @edamame{6%oz} to the boiling water and cook until bright green and heated through, ~{1-2%minutes}. Remove the edamame with a #slotted spoon{} and run under cold water to cool. Drain and set aside. Repeat the same process with the @peas{8%oz} and set aside separately.

Thinly slice half of the @shallot{2%unit} and mince the remaining half. Tear the @basil{2%bunch} leaves. Halve, pit and peel the @avocado{2%unit}, then thinly slice. Zest and halve the @lemon{2%unit}.

Make the ricotta mixture: in a #bowl{}, use a #fork{} to mash the peas, half the @ricotta cheese{16%oz}, lemon zest, minced shallot and 1/2 tablespoon olive oil until smooth. You'll need to use some elbow grease here! Season mixture with salt and pepper. HINT: If you have a #food processor{}, add everything to the bowl and pulse until smooth.

Toss @arugula{8%oz} with the edamame, sliced shallot, avocado, and basil. Top with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt.

Spread the toasts with the ricotta mixture. Drizzle with 1/2 tablespoon olive oil and sprinkle with a pinch of salt.

Serve the ricotta toasts with the edamame-arugula salad to the side. Enjoy!