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English Pea & Fresh Ricotta Crostini Recipe

Ingredients

How to make it

  • 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.
  • 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.
  • 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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The Cook

luisascatering Burlingame, CA

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