A delightful spring-inspired Sweet Pea Tartine featuring crusty baguette topped with creamy hummus, ricotta, and fresh seasonal vegetables. Perfect for lunch!
1: Bring a pot of salted water to a boil.
2: Using a fine-mesh strainer, drop the English peas into the water and cook for 1 min.
3: Remove and immediately place peas in a bowl of ice water.
4: Repeat this process with the asparagus tips. Set both aside in separate bowls for later use.
5: Heat a grill or a grill pan to high.
6: Generously drizzle the bread slices with olive oil and season lightly with salt and pepper.
7: Grill on both sides until nicely charred and marked. Let cool slightly before proceeding.
8: Spread a generous amount of sweet pea hummus onto each slice of grilled bread, followed by small dollops of ricotta cheese.
9: Sprinkle the toasts with peas, asparagus tips, and 2-3 peapods on top.
10: Top with sliced scallions, lemon zest, grated radish, and pea tendrils.
11: Finish with flakey sea salt, cracked pepper, and a light drizzle of olive oil.
