Pea & ricotta crostini
8 spray(s), or enough to coat baking sheet and bread
Frozen green peas
10 oz, or fresh spring peas
Part-skim ricotta cheese
¼ cup(s), plus more for garnish
Grated Parmesan cheese
2 Tbsp, preferably Parmigiano Reggiano
1 medium clove(s)
½ tsp, or to taste
¼ tsp, or to taste
6 oz, cut into 24 equal slices
Fresh cherry tomato(es)
6 medium, each cut into 4 wedges
- 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.
- 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.)
- 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.
- To assemble crostini, mound 1 tbsp pea topping on each bread slice. Top each with tomato wedge and small mint leaf.
- Serving size: 1 crostini