Vegan Pesto Pea Ricotta Toasts
Ingredients
- 1 loaf of Italian, French, round artisan or baguette style bread (use gluten-free bread if desired)
- olive oil for brushing the bread
Pesto green peas
- 1 tbsp extra virgin olive oil
- 2 1/4 cups frozen green peas (do not defrost)
- 1/4 cup vegan basil pesto
Savory cashew ricotta
- 1 cup cashews (soaked 4+ hours)
- 1/2 cup unsweetened vegan yogurt
- 1 tbsp extra-virgin olive oil
- 1 tbsp nutritional yeast, optional (or finely grated vegan Parmesan, to taste)
- 2 tbsp lemon juice
- grated zest from half of a lemon
- 1/2 tsp salt
- 1/2 tsp ground black pepper, or to taste
Garnishes
- minced chives
- grated lemon zest
- flaky sea salt
Preparation
Brush the slices of bread lightly with olive oil and place them directly on the grill pan or skillet over medium heat, flipping when golden (about a minute) and repeating on the other side.
Drain the cashews and transfer to a food processor with the rest of the ingredients for the ricotta. Blend until almost smooth and whipped, scraping down the sides as you go. Adjust salt and pepper to taste.
Preheat the olive oil in a large skillet over medium heat. Add the peas, and sauté them just until they become vibrant. Stir in the pesto (heating through if the pesto requires cooking - check the instructions on the label), and remove from the heat.
Spread a thick layer of vegan ricotta on top of each slice of toast. Spoon the peas onto each toast, pressing lightly so that most of the peas stick to the cashew ricotta. Sprinkle with the garnishes if desired. Serve immediately.
Tips
Don't overcook the peas so they and the pesto remain vibrant.
