Minted Pea Puree Crostini

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Bring a large pot of salted water to a boil over medium heat.

3. 3

   Add the peas and cook until tender, about 3 minutes.

4. 4

   Drain, put them into a food processor and pulse until chunky.

5. 5

   Add the ricotta and pulse to combine.

6. 6

   While the processor is running, pour in the oil in a slow steady stream.

7. 7

   Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.

8. 8

   Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil.

9. 9

   Toast in the oven until light golden, about 5 to 7 minutes.

10. 10

    Spread the pea puree over the toasts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.