Pea & ricotta crostini
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
These adorable crostini are both fresh and fabulous. The ricotta topping is creamy and bright, perfectly flavored by the mint leaves. It also features peas, Parmesan, and garlic. All you have to do is throw the ingredients in a food processor to make the topping. It also can be made ahead and spend time in the fridge for a couple of days to let the flavors really meld. When the toasts are assembled with the pea mixture, cherry tomatoes, and tiny mint leaf, you'll have created one of the prettiest appetizers or snacks you've ever seen.
Ingredients
Cooking spray
8 spray(s)
Frozen green peas
10 oz
Part skim ricotta cheese
½ cup(s)
Peppermint leaves
¼ cup(s)
Grated Parmesan cheese
2 Tbsp
Olive oil
1 Tbsp
Garlic
1 clove(s)
Table salt
½ tsp
Black pepper
¼ tsp
French bread
6 oz
Cherry tomatoes
6 medium
Instructions
1
Fill medium saucepan halfway with water and bring to boil. Add peas and return to boil. Cook for 1 minute for frozen peas and up to 5 minutes for fresh to soften skins. Drain and rinse under cold water, then drain again.
2
Transfer peas to food processor. Add ricotta, 1⁄4 cup mint, Parmesan, oil, garlic, salt, and black pepper and process until smooth but still with a little bit of texture. Scrape pea topping into medium bowl and let stand for at least 15 minutes so flavors blend. (Or cover and refrigerate for up to 2 days.)
3
Meanwhile, preheat oven to 325°F. Coat large baking sheet with nonstick spray. Arrange bread slices on sheet and lightly coat with nonstick spray. Bake until lightly browned and crisp, 10 to 12 minutes. Transfer bread to wire rack and let cool.
4
To assemble crostini, mound 1 tbsp pea topping on each bread slice. Top each with tomato wedge and small mint leaf.
5
Serving size: 1 crostini
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