Recipe

Ricotta Pea Crostini Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 1 year, 2 months ago • Fresh with the brightness of lemon and rich with the supple texture of ricotta, these crostini are great as an hors d'oeuvre or starter. Alternatively, serve them as a garnish with a spring minestrone or other broth-based soup. • I use just a ... More Prep:5m Cook:2m Servings:2	Nuggle
	peas bread baguette cheese ricotta easy

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Ingredients

1 cup petit pois/peas (defrosted if frozen)

3 tablespoons ricotta cheese

Lemon zest (see note)

1-2 teaspoons olive oil

Salt and pepper

Toasted slices of baguette

Parmesan shavings or shards

Directions

In a small pot of boiling salted water, blanch the peas. Cook until tender, approximately 1 to 2 minutes (depending on their size). Once cooked, remove peas to a bowl of ice water to stop the cooking process and set their colour.

In a mortar and pestle, or a small food processor, mash the peas to form a coarse paste. Stir in the ricotta and lemon zest and enough olive oil to reach the desired consistency. Season to taste with salt and freshly ground black pepper.

To serve, mound purée onto slices of freshly toasted baguette and garnish with parmesan cheese.

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Comments

decobabe 1 year, 2 months ago said:
I cannot imagine how this will taste, but I'm going to find out!

softgrey 1 year, 2 months ago said:
You have given me an excellent idea...
this is great- thanks!...
it is similar to a pea puree from one of my dishes but it didn't occur to me to use it as a spread until i saw this!...

love the lemon with it...

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