Sweet Pea and Ricotta Crostini

Sweet Pea and Ricotta Crostini
 Jose Picayo
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preparation
10
minutes
cooking
20
minutes
Makes 16

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

Directions

  1. 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.
  2. 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.
  3. Spread the pea mixture on the crostini and top with grated Parmesan, if desired.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 98
  • Fat 4 g
  • Sat Fat 1 g
  • Cholesterol 5 mg
  • Sodium 210 mg
  • Protein 4 g
  • Carbohydrate 11 g
  • Sugar 1 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 52 mg
What does this mean? See Nutrition 101.

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