English Pea & Fresh Ricotta Crostini |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These crostini are a fabulous appetizer to have up your sleeve for an early summer soiree. Everything can be made ahead - you know I love that :-) Ingredients:
1 pound of fresh english peas (about 1 cup shelled) |
1 clove of garlic, crushed |
1/2 cup finely grated parmigiano-reggiano |
3-4 tablespoons extra virgin olive oil |
sea salt and fresh ground black pepper to taste |
1 local baguette, sliced into cross sections on the bias |
1 8 oz. container fresh whole milk ricotta |
additional olive oil for garnish |
Directions:
1. Bring a medium pot of water to a boil. Add the shelled peas to the water once boiling, and cook for 5 minutes. Add to ice bath to cool, drain peas and transfer to food processor.
2. Add garlic, parmesan, salt and pepper to food processor and blend until the mixture forms a paste. Slowly drizzle in each tablespoon of olive oil, pulsing the food processor along the way, until the pea puree reaches your desired consistency. Add more olive oil for more saucy, less for more of a spread.
3. Toast baguettes under broiler until golden brown (or in a 350 degree oven for 5-7 minutes). Spread the pea puree on the toasts, then dollop of ricotta on each. Finish with a pinch of coarse salt, freshly ground pepper, and a drizzle of olive oil. Serve immediately.
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