Reviews Add Rating & Review
Back to Snap-Pea and Melted-Leek Tartines All Reviews for Snap-Pea and Melted-Leek Tartines - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Snap-Pea and Melted-Leek Tartines Credit: The Ingalls Recipe Summary prep: 35 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist 7 tablespoons extra-virgin olive oil, divided 3 leeks, white and light-green parts only, halved length-wise, thinly sliced, and well washed (4 cups) Kosher salt and freshly ground pepper 2 teaspoons ground Aleppo pepper 1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice 1 teaspoon finely minced fresh rosemary leaves 1/2 teaspoon Meyer-lemon zest, plus 2 teaspoons fresh juice 2 cups ricotta 3 cups sugar snap peas, trimmed and thinly sliced on the bias 1/3 cup fresh mint leaves, roughly chopped 6 thick slices rustic bread
Gallery Snap-Pea and Melted-Leek Tartines Credit: The Ingalls
Recipe Summary prep: 35 mins total: 50 mins Servings: 8
Gallery
Snap-Pea and Melted-Leek Tartines Credit: The Ingalls
Snap-Pea and Melted-Leek Tartines
Credit: The Ingalls
Snap-Pea and Melted-Leek Tartines
Recipe Summary prep: 35 mins total: 50 mins Servings: 8
Recipe Summary
prep: 35 mins total: 50 mins
Servings: 8
prep: 35 mins
total: 50 mins
prep:
35 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- 7 tablespoons extra-virgin olive oil, divided 3 leeks, white and light-green parts only, halved length-wise, thinly sliced, and well washed (4 cups) Kosher salt and freshly ground pepper 2 teaspoons ground Aleppo pepper 1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice 1 teaspoon finely minced fresh rosemary leaves 1/2 teaspoon Meyer-lemon zest, plus 2 teaspoons fresh juice 2 cups ricotta 3 cups sugar snap peas, trimmed and thinly sliced on the bias 1/3 cup fresh mint leaves, roughly chopped 6 thick slices rustic bread
Directions
Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
Tartines:Preheat broiler. Stir 1/2 teaspoon salt, 1/4 teaspoon pepper, Meyer lemon zest, and 1 tablespoon oil into ricotta. In another bowl, toss peas with 2 tablespoons oil, lemon juice, and mint. Season with salt and pepper.
Broil bread in a single layer on a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes. Spread with ricotta mixture, then cut each slice in half. Transfer to a serving platter and top with melted leeks and pea mixture. Serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Snap-Pea and Melted-Leek Tartines
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Snap-Pea and Melted-Leek Tartines
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
