4 to 6 ounces goat’s milk ricotta (such as the Mozzarella Company’s) or chèvre (such as Pure Luck’s)

Divide cheese into 4 to 6 portions.

To serve, put a mound of pea salad in the middle of each plate and spoon tomato confit around it. Arrange portions of cheese off to the side and garnish with fresh basil leaves.

Serves between 4 and 6.

Serve with Young Pea Salad in Sherry Vinaigrette and Tomato Confit

This is one of several recipes featured in the July, 2006 Texas Monthly article “Peas Be With You”.