Ricotta pea crostini
From nuggle 16 years ago
- 2 minutes to make
- Serves 2
• 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. Read more • I use just a few grates of lemon zest - about 1/8 of a teaspoon or so. It is really to taste, so trust your own judgement. Alternatively you can use a squeeze of lemon juice instead. • This purée can also be tossed with cooked pasta for a quick supper. In this case, I would add some chopped parsley, whole watercress or torn arugula and additional cheese, with olive oil to loosen See less
Ingredients
- 1 cup petit pois/peas (defrosted if frozen) shopping list
- 3 tablespoons ricotta cheese shopping list
- lemon zest (see note) shopping list
- 1-2 teaspoons olive oil shopping list
- salt and pepper shopping list
- toasted slices of baguette shopping list
- Parmesan shavings or shards shopping list
How to make it
- 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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