Spring Pea Ricotta Toast with Lemon Olive Oil

Steps:

1. Rinse and drain the peas, discarding any blemished ones. Transfer them to a food processor along with the lemon zest and juice, garlic, mint, chives, and ricotta. Pulse 4–5 times until roughly chopped.
2. Slowly add the olive oil and pulse until the mixture forms a coarse paste, stopping occasionally to scrape down the sides of the bowl.
3. Add the Parmesan and pulse a few more times to combine. Season with salt and freshly ground black pepper to taste.
4. Spread the pea mixture over each slice of toasted sourdough, pressing little dips where the olive oil can pool. Drizzle with Lemon Infused Olive Oil and garnish with chopped chives and fresh mint.