Ingredients
1/2 cup shelled English peas, blanched
1 teaspoon whole-grain mustard
1/4 teaspoon Dijon mustard
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice, plus grated lemon zest for serving
Kosher salt and freshly ground pepper
2 slices whole-grain bread
2 tablespoons fresh ricotta
Thinly sliced radishes, for serving
Flaky sea salt (such as Maldon), for serving
Preparation
Combine peas, mustards, oil, and lemon juice in a bowl. Smash it all together with a fork. Season with kosher salt and pepper. Lightly toast bread. Spread each with ricotta. Divide pea mixture evenly between toasts. Serve with radishes, flaky salt, lemon zest, and more pepper.
