It's official: peas and ricotta are the "it-combo" of the season. Move over asparagus. Mashed together and spread on hearty multigrain toasts, it's dangerously irresistible. A protein-rich salad of edamame, avocado, and peppery arugula make this a wonderfully light Spring dinner!
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Preheat oven to 400 degrees. Cut the baguette into 1/2-inch slices and place on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt and 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 small pot of water to a boil with a large pinch of salt. Add the edamame 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 and set aside separately.
Thinly slice half of the shallot and mince the remaining half. Tear the basil leaves. Halve, pit and peel the avocado, then thinly slice. Zest and halve the lemon.
Make the ricotta mixture: use a fork to mash the peas, half the ricotta, 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 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!