A delicious, quick, healthy, and easy breakfast from the Wicked Healthy Cookbook, out in stores now! A few things to note, you can make the mint pea ricotta up to 5 days before you plan on using it, so it's a great idea to make a batch on Sunday and then use it for morning toasts throughout the work week. Additionally, the original recipe calls for 4 cloves of roasted garlic but I swapped it out for 2 raw cloves of garlic for ease of use/speed in the recipe below. If you want to roast some garlic for the mint pea ricotta, though, feel free! Also, if you'd rather not grill the bread, you can just toast it in a toaster while you're grilling the zucchini/squash to speed things up. Enjoy, friends!
If using fresh peas, blanch (boil) them in a small pot of boiling water for 20 seconds. Rinse under cold water to col them down. If using frozen peas, just thaw them.
Coarsely chop the cooled peas and transfer to a mixing bowl.
Add the remaining ingredients and mix well. Use immediately or cover and refrigerate for up to 5 days.
Heat a grill or grill pan to medium high. Use a mandoline or vegetable peeler to slice the squash and zucchini into wicked-thin ribbons. Lightly toss the ribbons with a drizzle of olive oil, then grill briefly to mark both sides. Set aside.
Cut the lemon in half and grill cut-side down until lightly charred, about 2 to 3 minutes. Grill each slice of bread until lightly toasted but not burnt, a few seconds per side.
Spread the ricotta mixture on each slice of toast and top with the sliced grilled zucchini and squash, overlapping and twisting a couple of slices for a better aesthetic. Sprinkle on the garlic flowers (if using), a few leaves of mint, a pinch of flake sea salt, and some cracked black pepper.
Just before serving, squeeze the charred lemon over the toast. If desired, place two halves of the snap peas on each toast and serve.