Step 1

1 In a toaster or toaster oven, toast the bread

Step 2

2 In the bowl of a food processor, combine the ricotta, 1 teaspoon of lemon zest, honey, red pepper flakes, a pinch of salt and a few grinds of black pepper

Step 3

3 Process until smooth and creamy, about 2 minutes

Step 4

4 Taste, and adjust seasoning as desired

Step 5

5 In a medium skillet over high heat, warm the oil until it shimmers

Step 6

6 Add the green garlic or scallions and cook, using tongs to toss occasionally, until the stalks start to char, 2 to 3 minutes

Step 7

7 Scrape the vegetable onto a plate

Step 8

8 Return the skillet to high heat and add the water, followed by the frozen peas and another pinch of salt

Step 9

9 Simmer until the peas turn bright green and the water evaporates, about 2 minutes

Step 10

10 Remove from the heat and toss with the remaining lemon zest

Step 11

11 To assemble the toasts, use a spoon to divide the ricotta among the bread slices, spreading it into an even layer

Step 12

12 Top with the peas, scallions and more black pepper and chile flakes, if desired

Step 13

13 Serve topped with bits of prosciutto or with the prosciutto on the side, if desired