'GMA' lunch break: Jack’s Wife Freda pea and ricotta toast recipe

Try this fun twist on toast!

PHOTO: Pea and ricotta toast from Jacks Wife Freda in New York City.
Difficulty: Easy
Cook Time: min

"GMA" caught up with chef Julia Jaksic for lunch at Jack's Wife Freda in New York City. Jaksic shared the recipe for pea and ricotta toast, a perfect springtime treat to try at home.

Watch the "GMA" Lunch Break live stream on ABCNews.com/live and the GMA Facebook page every Monday at 12:30 p.m. ET.


  • 1 shallot
  • 2 garlic cloves
  • 1 tablespoon olive oil, plus extra for drizzling
  • 2 cups fresh or frozen peas
  • 1/4 cup fresh mint leaves
  • 1 cup ricotta
  • Zest of 1/2 lemon
  • Kosher salt
  • 4 radishes
  • 2 cups pea tendrils, baby arugula, or watercress
  • Lemon juice
  • 4 slices seeded bread
  • Cooking Directions

    Peel the shallot and garlic and coarsely chop into a small dice. In a sauté pan over low heat, cook the shallot and garlic with one tablespoon olive oil until they are soft and translucent. Add the peas to the pan and turn the heat to medium. Cook until there is no residual water left from the peas.

    In a food processor, combine the peas and mint leaves and process until smooth, scraping down the sides of the container at least once. Add the ricotta and lemon zest to the pea mixture and process until combined. Transfer the mixture to a bowl and season with salt. Refrigerate until cool.

    In the meantime, thinly slice the radishes and toss them with the greens. Add lemon juice and olive oil to taste.

    Toast the bread and heap each slice with an equal serving of the pea-ricotta spread. Garnish each with radish salad and drizzle with olive oil.

    Reprinted with courtesy of From JACK’S WIFE FREDA: Cooking from New York’s West Village by Maya and Dean Jankelowitz. Recipes by Julia Jaksic. Published by Blue Rider Press, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC.

    Recipe Summary

    Main Ingredients: peas, ricotta, lemon, olive oil, pea tendrils

    Course: Brunch, Lunch

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