Hands-On Time
10 Mins
Total Time
20 Mins
Yield
Makes 16
 Jose Picayo

How to Make It

Step 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.

Step 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.

Step 3

Spread the pea mixture on the crostini and top with grated Parmesan, if desired.

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