1

Using a mixer, whisk together the ricotta, olive oil, and salt until fluffy, then transfer to a piping bag fitted with a small, round piping tip.

2

Peas: cook approx. 200 g peas in a little salted water until soft, then drain well. Purée the peas with the vegetable stock, oil and lemon juice, then season. Fill into a piping bag with a small, round piping tip. Defrost the remaining peas and set aside to use for the garnish.

3

Shortly before serving, arrange the crackers on a plate. Pipe the ricotta and pea mixture onto the crackers, garnish with thyme, honey, and the additional peas, and serve immediately.

Source:

IG Dinkel, Judith Gmür-Stalder