Spring toast with whipped ricotta, peas, and basil

Ingredients

For whipped ricotta:

• 250 g cottage cheese (ideally thick, e.g., Pilos or Milbona/Mill)
• 250 g ricotta cheese
• 1–2 tablespoons olive oil
• zest of ½ lemon
• a little lemon juice to taste
• salt
• freshly ground pepper
• Optional:chopped herbs (chives, basil, parsley) or 1 small clove of garlic.

Topping:

• 4 slices of bread (e.g., seed baguette/bread)
• a handful of green peas (fresh or frozen)
• a handful of sprouts (radish, pea, etc.)
• a few leaves of fresh basil
• olive, lemon, or basil oil
• salt and pepper

Extra protein:

• creamy scrambled eggs or boiled for 6-7 minutes

Method

1. Prepare the cream – place the cottage cheese and ricotta in a blender or tall container. Add olive oil, finely grated lemon zest, and a little lemon juice. Season with salt and pepper and blend briefly until smooth and fluffy. You can also add chopped herbs (such as chives or basil) or a small clove of garlic to taste.
2. Roast the peas – heat a little olive oil in a pan and roast the peas briefly, just a few minutes, so that they remain fresh but acquire a slightly roasted flavor. Finally, season lightly with salt and pepper.
3. Prepare the toast – dry-fry slices of good-quality bread in a pan, in the oven, or in a toaster until they are nice and crispy.
4. Assemble the toasties – spread a generous layer of ricotta and cottage cheese cream on the still-warm toasties. Top with roasted peas, fresh sprouts, and basil leaves.
5. Season to taste – drizzle with high-quality olive oil, lemon oil, or basil oil, and add a little salt and pepper to taste.
6. Eggs are also a great accompaniment to these springtime toasties – for example, creamy scrambled eggs or eggs cooked so that the yolk remains beautifully runny. Just add them to the toastie or serve them on the side, and you've got a heartier breakfast or light brunch in no time.