Rating: 3 stars
82 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 24
  • 2 star values: 25
  • 1 star values: 8
Kate Merker

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Credit: Jose Picayo

Recipe Summary test

hands-on:
10 mins
total:
20 mins
Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

98 calories; fat 4g; saturated fat 1g; cholesterol 5mg; sodium 210mg; protein 4g; carbohydrates 11g; sugars 1g; fiber 1g; iron 1mg; calcium 52mg.
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