Pea and Ricotta Crostini
- Total Time
Fresh and fabulous. The ricotta topping is creamy and bright, perfectly flavored by the mint leaves.
frozen green peas10 oz, or fresh spring peas
part-skim ricotta cheese½ cup(s)
mint leaves¼ cup(s), fresh, firmly packed (plus extra for garnish)
grated Parmesan cheese2 Tbsp, preferably Parmigiano Reggiano
olive oil1 Tbsp, extra-virgin
garlic clove(s)1 clove(s), medium
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
cooking spray8 spray(s), or enough to coat baking sheet and bread
French baguette bread6 oz, cut into 24 even slices
fresh cherry tomato(es)6 medium, cut into 4 wedges each
- 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.
- 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 flavors to blend (or cover and refrigerate up to 2 days).
- Meanwhile, preheat oven to 325°F. Coat a large baking sheet with cooking spray.
- 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.
- 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. Yields 1 crostini per serving.