Green Peen Ricotta Dip
• 2 cups fresh or frozen peas
• Kosher salt
• 1 cup ricotta cheese
• Grated zest of 1/2 lemon
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped fresh mint
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 baguette
Add the peas to a large pot of well-salted boiling water. Boil those tiny green balls for 30 seconds and then remove them to an ice bath.
Then, in a food processor combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor, pulsing just until the entire mixture comes together—you want to make sure it’s smooth but with a little texture and substance, like the perfect man. Season with salt.
Now that you’ve got your topping, it’s time to make your peen. Take a baguette and cut it in the middle, so you have two equal halves. Now take your two halves and cut four regular, round slices from each end. Make sure you don’t take everything from one end—we want all our peens to be equal here!
Now you should have two shorter halves and eight round slices. Cut the shorter halves in half lengthwise (like you’re making a sandwich). Go ahead and toast all of your bread now—we like our peens hot! Now hold those hefty halves in your hands, because those are your shafts. Spread your green concoction over your shaft and use two smaller rounds to make the balls, spreading your pea mixture over them as well. Plate your peen, garnish with lemon, and get ready to eat your greens with your peens!