Sweet Pea Crostini with Ricotta & Mint Recipe
sweet pea crostini with ricotta & mint
makes 24 crostini
ingredients
- 1 French baguette, cut into 24 (1/4-inch thick) slices
- 2 tbsp olive oil
- 1/8 tsp kosher salt
- 2 cups frozen green peas, thawed
- 1/4 cup fresh mint leaves, roughly chopped
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup ricotta cheese
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- Fresh mint leaves, for garnish
directions
- For the crostini, preheat oven to 400ºF. Place bread slices in a single layer on a non-stick baking sheet. Brush one side with olive oil and sprinkle with salt. Bake 4 minutes, flip and bake 4-5 minutes more, until the edges are golden and crispy. Remove from oven and set aside.
- For the pea puree, using a food processor or blender, combine green peas, mint leaves, olive oil, lemon juice, salt and pepper. Pulse until mixture is spreadable but slightly chunky. Set aside.
- In a small bowl, mix ricotta cheese with lemon zest, lemon juice and salt. To assemble your crostini, spread a generous spoonful of pea puree over each crostini. Top each piece with a small spoon of ricotta mixture and garnish with a mint leaf, if desired.