Crostini with Lemon-Mint Ricotta and Peas
Pour a glass of wine for the chef! Our suggestions: 2019 Picpoul Blanc, 2017 Headline White
Servings 12 crostini
Ingredients
For the crostini:
- 1 small baguette
- Olive oil
- Salt and pepper
For the ricotta and peas:
- 1 cup good quality ricotta
- Zest of 2 lemons juice the lemons; reserve the juice
- 2 Tbsp. slivered fresh mint leaves plus additional mint for garnish
- 1/3 cup cooked English peas
- Extra virgin olive oil
- Salt and pepper
Instructions
For the crostini:
- Preheat the oven to 350.
- Thinly slice the baguette (1/4” slices), lay the pieces out onto a baking sheet lined with parchment paper or silpat.
- Bake on one side for 5-8 minutes until slightly crispy.
- Pull the sheet from the oven and flip the slices over.
- Brush the bread slices with olive oil, season with salt & pepper.
- Bake until light golden brown, about 8-12 minutes.
- Preheat the oven to 350.
- Thinly slice the baguette (1/4” slices), lay the pieces out onto a baking sheet lined with parchment paper or silpat.
- Bake on one side for 5-8 minutes until slightly crispy.
- Pull the sheet from the oven and flip the slices over.
- Brush the bread slices with olive oil, season with salt & pepper.
- Bake until light golden brown, about 8-12 minutes.
For the ricotta and peas:
- Place the ricotta in a bowl. Stir in the lemon zest and slivered mint leaves. Add ½ t. salt, ¼ t.pepper and 2 tsp. of lemon juice. Taste for seasoning, adding more salt and/or lemon juice as needed.
- Place the peas in a small bowl and season with ¼ t. salt and a pinch of pepper, 1 tsp. lemon
- juice and 2 tsp. extra virgin olive oil.
To assemble:
- Spread some of the ricotta on a crostini, top with some of the peas. Top with a small mint leaf.
Notes
(Makes 12 crostini)