Pea and ricotta crostini

1
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

frozen green peas

10 oz, or fresh spring peas

part-skim ricotta cheese

½ cup(s)

mint leaves

¼ cup(s), fresh, firmly packed (plus extra for garnish)

grated Parmesan cheese

2 Tbsp, preferably Parmigiano Reggiano

olive oil

1 Tbsp, extra-virgin

garlic clove(s)

1 medium clove(s)

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

cooking spray

8 spray(s), or enough to coat baking sheet and bread

French baguette bread

6 oz, cut into 24 even slices

fresh cherry tomato(es)

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 flavors 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. Yields 1 crostini per serving.

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