English Pea & Fresh Ricotta Crostini
From luisascatering 10 years agoIngredients
- 1 pound of fresh English peas (about 1 cup shelled) shopping list
- 1 clove of garlic, crushed shopping list
- 1/2 cup finely grated parmigiano-reggiano shopping list
- 3-4 tablespoons extra virgin olive oil shopping list
- sea salt and fresh ground black pepper to taste shopping list
- 1 local baguette, sliced into cross sections on the bias shopping list
- 1 8 oz. container fresh whole milk ricotta shopping list
- additional olive oil for garnish shopping list
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.
People Who Like This Dish 2
- cookingcarpenter Victoria, Canada
- clbacon Birmingham, AL
- luisascatering Burlingame, CA
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