Get ready for spring with this tasty snack. The fresh mint and peas will remind you of all the great summer foods to come!
Calories per Serving: 465
things you'll need.
4 cup Shelled Peas
2 cup Fresh Sheep's Milk Ricotta Cheese
Zest of 1 Lemon
1/4 cup Fresh Mint Leaves
Freshly Ground Black Pepper
1/4 cup Extra Virgin Olive Oil
1/2 Baguette cut into slices at a bias
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 4 cup Shelled Peas Kosher Salt
instructions Add the peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste like the ocean. Boil the peas for about 30 seconds. Remove the peas to an ice bath.
ingredients 2 cup Fresh Sheep's Milk Ricotta Cheese Zest of 1 Lemon 1/4 cup Fresh Mint Leaves
instructions To a food processor, add the ricotta, lemon zest, Parmesan, and mint.
instructions Drain the peas and add them to the food processor. Pulse just until the mixture comes together, you want to keep a little texture and not make it totally smooth.
ingredients Freshly Ground Black Pepper Extra Virgin Olive Oil
instructions Spoon the mixture into a serving bowl, crack some black pepper over the top and drizzle with extra-virgin olive oil.
ingredients 1/2 Baguette cut into slices at a bias Extra Virgin Olive Oil
instructions Heat a grill-pan to medium-high. Brush the pieces of bread with olive oil and season with salt and pepper. Grill on each side until crisp and grill marks appear, about 1-2 minutes per side.
instructions Serve each crostini topped with the pea mixture.