Foodwise > Eat Seasonally > Recipes > Spring Vegetable Tartine with Housemade Ricotta

Spring Vegetable Tartine with Housemade Ricotta

Source: Te'Sean Glass, Bon Délire

Recipe Type: , | Seasons:

This recipe was demonstrated in the Foodwise Classroom on April 5, 2025.

INGREDIENTS

3 pounds spring peas
1 bunch of asparagus
Olive oil
4 shallots, chopped 
2 maitake mushrooms 
Salt and pepper to taste 

Lemon Vinaigrette

1 cup lemon juice
1 shallot, diced 
200 grams, roughly one cup of olive oil 
Salt to taste
Freshly ground black pepper

PREPARATION

  1. In a pot of boiling water, blanche the spring peas and asparagus for one minute each; cool in a water bath; drain 
  2. Cut the asparagus into bite-size pieces, set aside 
  3. In a saute pan over medium heat, add 1-2 tablespoons of olive oil and combine the chopped shallots and maitake mushrooms until soft; about 4 minutes 
  4. Make a lemon vinaigrette by combining lemon juice, diced shallot, olive oil, salt, and pepper
  5. Combine asparagus and peas with a couple tablespoons of the lemon vinaigrette, or to taste
  6. Take a slice of bread, top with the ricotta and the maitake mushroom mixture, then the asparagus and pea mixture

Ricotta

INGREDIENTS

4 cups whole milk 
1 cup lemon juice
½ cup red wine vinegar 

PREPARATION

  1. Combine all ingredients and bring to a boil or until it reaches 205 degrees
  2. Continuously stir so the bottom doesn’t burn
  3. Once the milk starts to separate and turn solid, remove from heat and let it cool for about 5-10 minutes 
  4. Strain through cheesecloth

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