Sweet Pea and Ricotta Crostini

By DenaK

Ingredients

• 16 thin baguette slices
• 4 tablespoons olive oil
• 1 10-ounce package frozen peas, thawed
• 1/2 cup ricotta
• 1 scallion, cut into 1-inch pieces
• 1 ounce Parmesan, cut into pieces, plus more, grated, for topping
• kosher salt and black pepper

Preparation

Step 1

Directions

Heat oven to 375° F. 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, ½ teaspoon salt, and ¼ 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.