Sweet Pea and Ricotta Crostini

Sweet Pea and Ricotta Crostini
five_whole_stars
Click a Star to Rate This Recipe
Makes 16| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2010

Nutritional Information

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

Quick Tip

Cheese
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.