Pea and ricotta crostini
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
Fresh and fabulous. The ricotta topping is creamy and bright, perfectly flavoured by the mint leaves.
Ingredients
Frozen green peas
10 oz, or fresh spring peas
Part-skim ricotta cheese
½ cup(s)
Peppermint leaves
¼ cup(s), fresh, firmly packed (plus extra for garnish)
Grated Parmesan cheese
2 tbsp(s), preferably Parmigiano Reggiano
Extra virgin olive oil
1 tbsp(s)
Garlic
1 clove(s), large
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
French baguette bread
6 oz, cut into 24 even slices
Cherry tomatoes
6 medium, cut into 4 wedges each
Instructions
1
Bring a medium saucepan half full of water to a boil; add peas. Return to a boil; boil 1 minute to soften skins. Drain and rinse under cold water; drain again.
2
Put drained peas into the bowl of a food processor; add ricotta, mint, Parmesan, oil, garlic, salt and pepper. Process until mixture is smooth but still has a little bit of texture. Scrape mixture into a bowl and let stand at least 15 minutes for flavours to blend (or cover and refrigerate up to 2 days).
3
Meanwhile, preheat oven to 325°F. Coat a large baking sheet with cooking spray.
4
Place bread slices on prepared baking sheet and lightly coat with cooking spray; bake until lightly browned and crisp, about 10 to 12 minutes. Place bread slices on a wire rack; cool.
5
To assemble crostini, mound 1 tablespoon pea mixture on each piece of toasted baguette. Top each with a cherry tomato wedge and a small mint leaf; serve.
6
Yields 1 crostini per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.