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Toasted Pea Crostini
Servings:
18
crostini
Prep Time:
15
minutes
mins
Total Time:
15
minutes
mins
Author:
Sandy / Reluctant Entertainer
This appetizer is lovely to serve before any spring or summer dinner party. Adapted from Fine Cooking Jun/Jul 2015 magazine.
Ingredients
1
baguette loaf
,
sliced in 1/2-inch pieces
10
oz.
English peas
,
cooked, drained
Juice of one lemon
,
plus 1 tsp. finely grated lemon zest
2
Tbsp.
fresh dill
,
finely chopped
2
tsp.
olive oil + 1 tsp.
Sea salt
White pepper
3/4
cup
Ricotta cheese
Instructions
Cut baguette bread into 1/2-inch slices. Drizzle with olive oil and toast lightly in the oven.
Zest the lemon (1 tsp) and set aside. Juice 1/2 lemon; set aside.
Cook the peas according to package directions; drain. Add lemon juice to the peas; salt and pepper to taste.
In another small bowl add the ricotta, grated lemon zest, and 1 tsp. olive oil. Gently mix together.
Divide the ricotta mixture among the toasts, spreading evenly. Spoon the peas over the toasts; top with chopped dill and Sea salt.