For the Caramelized Leeks:
Make the Caramelized Leeks: Slice leeks in half lengthwise and rinse thoroughly under running water. Leeks grow in sandy soil so it’s important to take the time to rinse carefully between each layer. Cut leeks into thin slices. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add leeks and season with ½ teaspoon salt. Cook, stirring frequently, until the leeks start to brown, about 5-7 minutes. Reduce heat to medium low and continue to cook until leeks are golden brown and almost jam-like, about 20-25 minutes. Add thyme and season to taste with salt and pepper.
While the leeks are cooking, make the Snap Pea Salad. Combine snap peas with olive oil, lemon juice, lemon zest and chives in a medium bowl. Stir and season to taste with salt and pepper. Set aside.
If you haven’t already, toast the bread. Spread each slice generously with ricotta cheese. Top with a spoonful of the leeks and the snap pea salad. Sprinkle with chives, lemon zest and pine nuts. Serve immediately.
Calories: 514kcal | Carbohydrates: 52g | Protein: 15g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 370mg | Potassium: 383mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1906IU | Vitamin C: 43mg | Calcium: 157mg | Iron: 6mg