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Spring Pea Tartine

The keys to the perfect appetizer are simple—fresh bread, fresh cheese, and fresh produce. Tartines are a great way to showcase fresh seasonal ingredients…not to mention they are beyond easy to make. Try this Spring Pea Tartine recipe at your next girls’ get-together—it’s sure to be an appetizer your friends will love.



1 loaf sourdough bread, sliced into 8 slices

2 Tbsp olive oil

8 oz whole milk ricotta cheese

8 oz feta cheese

Zest and juice from one lemon

½ tsp salt

1 c fresh peas, cooked

4 small radishes, thinly sliced

¼ c fresh mint, small leaves only

Zest from one lemon

1 Tbsp flaky salt

Optional: 4 pieces cooked bacon, chopped



Using a pastry brush, brush both sides of each bread slices lightly with olive oil. Grill the bread on either a grill or grill pan, watching carefully as not to burn. Remove bread and set aside.


Add ricotta, feta, lemon zest, lemon juice, and salt to a food processor. Process until smooth, about 30-45 seconds.


Using a spoon, spread 1-2 tablespoons of cheese mixture onto each bread slice. Top with 1 tablespoon peas, 4-5 radish slices, 5-6 pieces of mint, a sprinkling of lemon zest, and a dash of flaky salt. Serve immediately with a glass of Callie Collection Pinot Grigio.


This recipe works year-round. Use the ricotta-feta spread as the base, and change the toppings based on the season! Here are some suggestions:

* Summer: fresh figs, prosciutto, and honey

* Fall: roasted grapes, pistachios, and arugula

* Winter: thin slices of roasted butternut squash, pomegranate seeds, and balsamic glaze


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