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Spring Pea Pesto Crostini
Ingredients
- 10 oz. Frozen baby peas, defrosted
- 1 Clove garlic, minced
- ½ C. Grated Parmesan cheese
- 8 Fresh mint leaves, chopped
- 1 T. Finely grated lemon zest
- 1/3 C. Olive oil
- Salt and pepper to taste
- 10 ¼” thick slices of baguette
- Unsalted butter
- ½ C. Best quality whole milk ricotta cheese
- Olive oil for drizzling
Instructions
- Place the peas, garlic, cheese, lemon zest and mint in a food processor, blender, or mini prep and process until pureed. Stream in the olive oil, processing to create a chunky paste. Season to taste with salt and pepper. Let stand while you prepare the bread.
- Melt a tablespoon of butter in a non-stick griddle or large frying pan. Add the bread slices (do this in 2 pans if needed) and allow the bread to toast in the butter. Turn and toast the second side. Sprinkle with salt. Repeat until all the bread has been toasted.
- When the bread has cooled, spoon generous portions of the pea pesto onto each crostini. Top with a small spoonful of the ricotta cheese and a drizzle of olive oil and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/