Peas are the star of an easy, effortless and endlessly edible appetizer.
Ingredients
SERVINGS: 18 crostini
- 1 baguette, thinly sliced
- 4 Tbsp. butter, at room temperature
- 1 cup fresh spring/early peas, divided
- 1 cup whole milk ricotta cheese, drained if necessary
- 2 tsp. minced garlic
- Juice of 1 lemon
- Microgreens, for serving
- Blood Orange Olive Oil, for serving
- Snap peas, sliced thin, for serving
Instructions
Prep Time: 5 minutes • Cook Time: 5 minutes
Spread butter on both sides of sliced baguette pieces. In a large skillet over low heat, toast each baguette piece until golden brown on each side. Remove from pan to cool. Meanwhile, in a small bowl, mash ¾ cup of the peas with a hefty sprinkling of salt. Stir in the ricotta, garlic and lemon juice. Taste, and adjust seasoning if necessary. Spread ricotta mixture onto prepared toast pieces. Top with remaining peas, microgreens, olive oil and sliced snap peas before serving.
*Ricotta and pea mixture can be made up to 1 day in advance and put on toast right before serving.
