Summer Entertaining: Callie Collection Wines Summer Pea Tartine Recipe

Is your summer party menu getting a little stale with the same old options? This delectable recipe will be a refreshing addition to any summer gathering.

Callie Collection Wines Summer Pea Tartine:

2 tablespoons olive oil

1 loaf sourdough, sliced into 8 ½” thick slices

8 oz. whole milk ricotta

8 ounces feta

Zest and juice of one lemon (about 1 teaspoon zest and 1 tablespoon juice)

1/2 teaspoon salt

1 cup fresh peas, cooked

4 small radishes, thinly sliced

1/4 cup fresh mint, small leaves only (or torn large leaves)

Zest of one lemon

1 tablespoon flaky salt (such as maldon salt)

Optional: 4 pieces bacon, cooked and broken into small pieces

Directions:

1. Using a pastry brush, brush both sides of each bread slice lightly with olive oil. Grill the bread on a grill pan or on an actual grill. If using a grill, watch your bread carefully as it can burn quickly. Remove bread or set aside.
2. Add ricotta, feta, lemon zest, lemon juice and salt to the bowl of or a food processor. Process until smooth, about 30-45 seconds.
3. Using a spoon, spread 1-2 tablespoons of the ricotta 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 maldon salt. Serve immediately and pair with a glass of Callie Collection Pinot Grigio.