Peas and Ricotta Bruschetta

Simplicity at its best—I wonder sometimes that my colleagues tend to add one or two extra ingredients that can overcomplicate a tender dish. This is drop-dead simple: peas, herbs, ricotta, and a bit of butter. In this fashion, one tastes all the ingredients, both as a whole and individually. The peas should be bought when they are at their peak; if not, honestly, frozen will be better. Herbs can vary according to the season and availability. I like sage and chives; they marry well together.