Spring Pea Tartine with Pecorino, Endive & Orange Salad

Lemon Ricotta Spread                                        

• l cup ricotta cheese                                

• l lemon                                

• l/4  teaspoon black pepper                            

• 1/2 teaspoon salt                                

Directions: Zest and juice the lemon. Combine in a bowl with the ricotta cheese, pepper & salt. Stir to combine.                                         

To Assemble 

• 4 slices oat porridge, sliced 3/4 inch thick

• 2 cups sugar snap peas                    

• 2 oranges                        

• l head endive                            

• l/2 cup pecorino - shaved                            

• salt - as needed

• olive oil - as needed            

Directions: Preheat an oven to 375F. Take the peel off the oranges, then segment the oranges. Cut each segment in half and place in a bowl. Squeeze the juice out of the remaining orange cores over the orange slices. Slice the endive thinly and add to the orange slices along with the shaved pecorino. Toss with a little olive oil and a pinch of salt, mix to combine. Spread 1/4C of the ricotta spread over each of the slices of bread. Top with the peas, then drizzle olive oil, salt & pepper on the peas. Bake at 375 for 15-18 minutes or until the peas are soft and the bread is toasted. Top each slice with the orange and pecorino salad.