The lightness of fresh peas and ricotta makes this gently herbed appetizer satisfying but not filling, and turns the notion of heavy chips and dip on its head.
Fresh Ricotta with Peas and Tarragon on Potato Crisps
For the topping
- 2 cups fresh or frozen (10 oz.) shelled peas
- 1 cup fresh whole-milk ricotta cheese
- 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup using a rasp grater)
- 1 Tbs. chopped fresh tarragon leaves
- Kosher salt and freshly ground black pepper
- 2 oz. microgreens (about 2 cups), for garnish
- White truffle oil for drizzling (optional)
For the potato crisps
- 40-50 sturdy store-bought potato chips, such as Terra® brand
Make the topping
- Have a bowl of ice water ready. Bring a 2-quart saucepan of water to a boil, add the peas, and cook until just tender, about 5 minutes. Drain the peas and transfer to the bowl of ice water to stop the cooking. Drain well.
- Put the peas in a medium bowl and coarsely mash with a fork. Add the ricotta, Parmigiano, tarragon, 1-1/2 tsp. salt and 1 tsp. pepper and stir to combine. The topping can be made 1 day ahead and kept in the refrigerator, covered.
- Dollop a heaping teaspoon of the topping on each chip, top with a pinch of microgreens and a drop of truffle oil, if using. Serve immediately.