Sweet Pea & Ricotta Crostini

By Dianewaldron

Hands-on Time: 10 minutes
Total Time 20 minutes

Ingredients

• 16 Thin Baguette Slices
• 4 Tablespoons Olive Oil
• 1 10-oz Package Frozen Peas, thawed
• 1/2 Cup Ricotta
• 1 Scallion, cut into 1-inch pieces
• 1 oz. Parmesan, cut into pieces, plus more, grated, for topping
• Kosher salt and black pepper

Details

Servings 16

Preparation

Step 1

Heat oven to 375 degrees. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, 10 to 12 minutes.

Meanwhile, in a food processor fitted with the metal blade, puree the peas, ricotta, scallion, and parmesan with the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, scraping down the sides of the bowl occasionally, until the Parmesan is broken down and the mixture is nearly smooth.

Spread the pea mixture on the crostini and top with grated Parmesan, if desired.