Crostini w/ Ricotta and Pea-Mint Pesto
Difficulty: EasyServings
6
servingsPrep time
15
minutesIngredients
One baguette (whole grain or plain), thinly sliced
Olive oil for brushing
1 cup frozen peas, thawed
2 tablespoons fresh mint, roughly chopped
1 garlic clove, minced
1/4 cup grated Parmesan
1 tablespoon lemon juice
2 to 4 tablespoons extra-virgin olive oil
Salt and pepper to taste
8 ounces fresh ricotta
Directions
- Preheat the oven to 425 degrees F. Arrange baguette slices on a baking sheet and brush with a little bit of olive oil. Bake for 5 to 6 or until crisp and golden brown. Let cool.
- Pulse the peas, mint, garlic, Parmesan, and lemon juice in a mini food processor until combined, but still chunky. With the machine running, add the olive oil in a steady stream until it reaches the desired consistency. Season with salt and pepper to taste.
- To serve: spread about a tablespoon of ricotta on each crostini. Top with a teaspoon of pea pesto. Garnish with additional chopped fresh mint and a drizzle of olive oil if desired. Serve immediately.
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