Sweet Pea and Ricotta Crostini

sweat-pea-ricotta-crostini
Photo by  Jose Picayo
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  • Makes 16
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    Nutritional Information

    Per Serving

    • Calories 98 calories
    • 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

Ingredients

  1. Check 16 thin baguette slices
  2. Check 4tablespoons olive oil
  3. Check 1 10-ounce package frozen peas, thawed
  4. Check 1/2cup ricotta
  5. Check 1 scallion, cut into 1-inch pieces
  6. Check 1ounce Parmesan, cut into pieces, plus more, grated, for topping
  7. Check 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.