Pea and Ricotta Crostini
- 10 oz frozen green peas, or fresh spring peas
- 1/2 cup(s) part-skim ricotta cheese
- 1/4 cup(s) mint leaves, fresh, firmly packed (plus extra for garnish)
- 2 Tbsp grated Parmesan cheese, preferably Parmigiano Reggiano
- 1 Tbsp olive oil, extra-virgin
- 1 clove(s), medium garlic clove(s)
- 1/2 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground, or to taste
- 8 spray(s) cooking spray, or enough to coat baking sheet and bread
- 6 oz French baguette bread, cut into 24 even slices
- 6 medium fresh cherry tomato(es), 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.