English Pea and Ricotta Crostini

English Pea and Ricotta Crostini

MAKES 12
This is an easy and beautiful spring appetizer. It also makes a delicious, light lunch served with a crisp, green salad or cup of soup.

Ingredients

CROSTINI

  • 12 slices baguette (cut 1/4-inch thick)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt (to taste)
  • Pepper (to taste)
  • LEMON-RICOTTA SPREAD:
  • 1 cup whole milk ricotta cheese
  • 1 tablespoons extra virgin olive oil
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon kosher salt

TOPPINGS

  • 2 cups shelled fresh English peas or frozen peas
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • Kosher salt (to taste)
  • Pepper (to taste)
  • Fresh pea shoots
  • teaspoon Lemon zest

Directions

  1. Preheat oven to 375°F. Arrange bread slices on baking sheet. Brush with olive oil and sprinkle lightly with salt and pepper. Bake 8 to 10 minutes or until crisp.
  2. Combine ingredients for lemon-ricotta spread in a medium bowl. Cover and chill for up to one day before serving.
  3. Fill a small saucepan with water and bring to boil. Prepare a bowl of ice water and set aside. To the pot of boiling water, add 1 teaspoon salt and peas. Reduce heat and simmer until peas are tender (about 1 minute for frozen peas and 2 to 3 minutes for fresh peas). Drain peas and transfer immediately to ice water. Once peas are cool, drain again.
  4. Place half the peas in a small bowl and mash with a fork. Stir in parmesan cheese, mint, and lemon juice. Add salt and pepper, to taste.
  5. To serve, spread ricotta on each crostini. Top with smashed peas. Sprinkle with whole peas. Finish with pea shoots and freshly grated lemon zest.

Nutrition

  • Calories: 250
  • Fat: 12.0 g
  • Saturated Fat: 5.0 g
  • Trans Fat: 0 g
  • Cholesterol: 25.0 mg
  • Sodium: 440.0 mg
  • Carbohydrates: 24.0 g
  • Fiber: 2.0 g
  • Added Sugars: 0 g
  • Sugar: 2.0 g
  • Protein: 12.0 g