Thursday 23 November 2017

Peas on toast

Peas on toast
Peas on toast

Aoife McElwain and Mark Duggan

Add an extra layer of oomph to your canapé platter by topping these little pea toasts with cooked black pudding. We recommend McCarthy's of Kanturk made in County Cork.

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Peas on toast (serves a crowd - great as a canapé)

Peas can be a divisive ingredient - some love 'em, some hate 'em. Mashed up with some ricotta, garlic and lemon and they're transformed into a luscious toast topping. It's useful to have a food processor for this recipe but you can bash up the peas using a pestle and mortar or a hand-held blender instead.

Peas on toast


250g of frozen peas (broad beans are also amazing)

2 heaped tablespoons of rapeseed or olive oil

4 tablespoons of ricotta

2 cloves of garlic

Juice of a lemon

Zest of a lemon

Salt & Pepper

Slices of sourdough or your favourite toasty bread

Extra ricotta to serve

Fresh mint to garnish


1. Cook the frozen peas in a pot of simmering water for 3 minutes. Take off the heat, drain and run under cold water to cool.

2. Once cool, put your peas in a food processor. Add the rapeseed or olive oil and blitz until a nice smooth consistency. Transfer to a large mixing bowl.

3. Add the 2 heaped tablespoons of ricotta and mix well.

4. Finely grate the garlic into the mix.

5. Add the juice and zest of the ½ lemon.

6. Season with a good pinch of salt and pepper.

7. Combine everything with a spoon. Give it a taste and decide if you need a bit more salt, pepper or even an extra squeeze of lemon juice.

8. Toast your bread

9. Slather each slice with the pea purée. Top with another bit of ricotta.

10. Finish with a sprig of fresh mint and serve.

Irish Independent

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