Spring Pea And Ricotta Crostini Recipe

Name: Spring Pea And Ricotta Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 1/4 cup finely chopped shallots; 1 clove garlic, finely chopped; 2 cups fresh or frozen spring peas; 1/2 cup low sodium chicken broth; 1 tablespoon lemon zest; 2 tablespoons chopped fresh mint leaves plus extra for garnish; 1/4 cup grated Parmigiano-Reggiano cheese; 1 cup good quality, fresh ricotta cheese; Kosher salt; Freshly ground black pepper; 1 baguette, cut into 3/4-inch slices; Parmigiano-Reggiano cheese shavings for garnish

Servings: persons

4 tablespoons olive oil, divided
1/4 cup finely chopped shallots
1 clove garlic, finely chopped
2 cups fresh or frozen spring peas
1/2 cup low sodium chicken broth
1 tablespoon lemon zest
2 tablespoons chopped fresh mint leaves plus extra for garnish
1/4 cup grated Parmigiano-Reggiano cheese
1 cup good quality, fresh ricotta cheese
Kosher salt
Freshly ground black pepper
1 baguette, cut into 3/4-inch slices
Parmigiano-Reggiano cheese shavings for garnish

1
Heat 2 tablespoons oil in a medium saucepan over medium low heat and add the shallots and garlic. Cook until shallots are softened, 3-4 minutes then add the peas and broth. Raise the heat to bring the liquid to a boil, then reduce to a simmer and cover the pan. Cook until the peas are tender, 8-10 minutes for fresh peas and 4-5 minutes for frozen.
2
Transfer the contents of the pan to a food processor and add the lemon zest, mint and grated Parmigiano-Reggiano cheese. Puree until smooth. Add the ricotta and pulse until just combined. Season the mixture with salt and pepper to taste.
3
Arrange the baguette slices on a baking sheet and brush them on both sides with the remaining olive oil. Place the sheet under the broiler and cook 1-2 minutes until lightly toasted. Flip the bread over and lightly toast on the other side.
4
Spread some of the pea and ricotta mixture on each slice of baguette. Top each one with some Parmigiano-Reggiano shavings and mint.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 1/4 cup finely chopped shallots, 1 clove garlic, finely chopped, 2 cups fresh or frozen spring peas, and more.

Yes, Spring Pea And Ricotta Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Pea And Ricotta Crostini

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