Ricotta and Crushed Pea Toast on Gluten-Free Bread
Makes 1 serving

INGREDIENTS
1 slice, about 35 g Gluten-free bread
50 g Ricotta
40 g Frozen peas
A few leaves, chopped Fresh mint
A little, grated Lemon zest
A squeeze Lemon juice
A pinch Salt
To taste Black pepper

METHOD
1. Pour boiling water over the peas, leave them for two minutes and drain.
2. Crush them roughly with a fork with the mint, lemon zest, juice, salt and pepper.
3. Toast the bread, spread the ricotta over and pile the peas on top.

Contains milk.
Many gluten-free loaves contain egg. Check the bag.

RECIPE NOTES
Gluten-free bread is denser and drier than wheat bread, so it toasts well and takes a wet topping without going soggy.
Ricotta is 150 kcal per 100 g, milder and creamier than cottage cheese for about half as many calories again. The protein is low here at 8 g, and it is not the reason to eat it.

Full recipe: https://www.getfuel8.com/recipes/ricotta-pea-gf-toast
