VNiceFood
The Ricotta Crostini with Peas and Mint I Make for Spring
- Prep
- 10 min
- Cook
- 14 min
- Total
- 24 min
- Serves
- 12
- Calories
- 197 kcal
- Protein
- 8.70 g
- Carbs
- 18.30 g
- Fat
- 10.10 g
Ingredients
- 1 French baguettesliced into ¼-inch thick slices
- 4 tablespoonsolive oil (divided)
- 1 tablespoonsalt (plus 1 teaspoon divided)
- 1 poundEnglish peas (fresh or frozen)
- 2 clovesgarlic (smashed)
- 1 poundfresh ricotta cheese
- —fresh mint
- —sea salt
- —ground black pepper
Instructions
- 1
Preheat oven to 375 F. Place sliced baguette on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt, and cook until crispy, about 7 minutes. Remove and set aside.
- 2
In a pot, boil water with 1 tablespoon salt. Add peas and cook for 3 minutes. Drain and cool in an ice bath.
- 3
In a skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté peas with garlic for 3-4 minutes until firm.
- 4
Layer crostini with ricotta, peas, and mint. Season with sea salt and black pepper. Serve at room temperature.