Spring Pea And Ricotta Crostini

1. 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. 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. 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. 4

   Spread some of the pea and ricotta mixture on each slice of baguette. Top each one with some Parmigiano-Reggiano shavings and mint.

* Per serving · 4 servings · Values may vary.