Snap Pea Crostini: Ricotta Pea Kidding Me!
This recipe is packed with delicious, fresh flavors- the perfect spring appetizer!
Ingredients
- 1 Baguette sliced
- Olive oil for brushing
- 1 Clove garlic smashed and peeled
- Fresh mint torn
- Flaky salt such as Maldon
For the ricotta
- 1 Cup ricotta
- 1 Tablespoon fresh chives chopped
- 1 Teaspoon lemon zest
- ¼ Teaspoon kosher salt
- Pinch of pepper
For the snap peas
- 1 Pound sugar snap peas
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- Salt and pepper
Instructions
- Pre heat oven to 375. Slice the baguette, brush each slice with olive oil and bake the breads on a sheet pan for 12-15 minutes or until just golden. When the breads have cooled slightly, rub each piece with a garlic clove.
- Make the ricotta mixture. In a bowl, combine the ricotta, lemon zest, chives, salt and pepper. Taste and adjust as necessary and set aside.
- Blanch the peas. Bring a large pot of salted water to a boil and prepare an ice bath. Boil the peas for 2-3 minutes or until bright green and just starting to soften. With a slotted spoon, transfer the peas to the ice bath to stop the cooking. Drain the peas on a paper towel and transfer the majority of them to a cutting board to be chopped. Leave 10-15 peas to be split longways for garnish.
- In a large bowl, toss the chopped peas with the olive oil and lemon. Season with salt and pepper, to taste.
- Spread ricotta on each piece of bread then top with a spoonful of the chopped peas. Garnish each piece with one of the peas split longways, fresh torn mint, and flaky salt.
- Enjoy! And definitely make the "ricotta pea kidding me" joke. Do it.
Tried this recipe?Let us know how it was!