Green Pea, Fresh Ricotta & Mushroom Crostini

By ltrodrigu

Ingredients

• 24 (1/4-inch-thick) baguette slices
• 1/4 cup extra-virgin olive oil
• 1 (14-16-ounce) bag frozen green peas, thawed
• 1/4 cup fresh mint leaves
• 1 clove garlic
• 3 tablespoons finely grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 7 tablespoons extra-virgin olive oil
• 4 teaspoons heavy cream to thin, if needed
• 1 cup thinly sliced button mushrooms, or whole small mushrooms, such as Beech
• 2 tablespoons coarsely chopped red onion
• 3/4 cup fresh ricotta

Preparation

Step 1

Preheat oven to 400 degrees. Place baguette slices on a baking sheet. Use a pastry brush to lightly coat each slice with oil. Bake until golden brown, 5-10 minutes.

Meanwhile, in a food processor, combine peas, mint, garlic, Parmesan, salt and pepper. While motor is running, slowly pour 5 tablespoons oil into pea mixture and purée until smooth. If too thick, thin with cream, 1 teaspoon at a time. Set aside.

In a medium skillet over high heat, sauté mushrooms and onions in 2 tablespoons oil until tender, 5-10 minutes. Season with salt and pepper to taste.

To serve, top toasts with purée, a small dollop of ricotta and a small amount of mushroom-onion mixture. Best if served within 1 hour of assembly.