Ricotta Tartines

Roasted lemon mint pesto ricotta tartines – two ways! A sweet blackberry and a savory pea and fava bean.

Roasted Lemon Mint Pesto:
½ medium lemon, thinly sliced, and seeded (about ⅛-inch thick)
¼ cup plus 3 tablespoons olive oil, divided
1 cup fresh mint leaves, packed
¼ cup toasted almonds (or hazelnuts)
¼ teaspoon salt
Savory option: 2 garlic cloves

Ricotta Tartines:
12 ounces whole milk basket ricotta (Lily has a homemade ricotta in her book – make it. Or use something like Bellwether Farms)
1 small loaf sourdough or baguette, sliced and toasted (I use gluten-free Bread SRSLY)
Optional: 2-3 tablespoons hemp hearts for garnish

For Pea & Fava Bean Tartines:
1lb fresh English Peas
1¼ lbs Fava Beans
1 tablespoon unsalted butter
1 clove garlic, thinly sliced

For Blackberry Ricotta Tartines:
10-14 ounces fresh blackberries

View the full recipe at Snixy Kitchen →