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C rostini W ith R icotta , P eas , and M int Inspired by AheadOfThyme.com Whether you need bridal shower hors d’oeuvres, the perfect appetizer for Easter, or just a Sunday snack, this easy and tasty recipe has you covered.
ingredients
• 1 French baguette, sliced • 4 tbsp olive oil, divided • 1 tbsp and 1 tsp salt, divided • 1 lb English peas, fresh or frozen
• 2 garlic cloves, smashed • 1 lb fresh ricotta cheese • Fresh mint leaves, sliced • Sea salt, to taste • Freshly ground black pepper, to taste
B R A I N B R E A K
directions
1. Preheat oven to 375 F. 2. On a large baking sheet, place baguette slices. Drizzle with 2 tbsp olive oil and sprinkle with 1 tbsp of salt. Bake for about 7 minutes, but do not brown. 3. In a medium pot, add water and 1 tsp salt, then bring to a boil. Add peas and cook for 3 minutes. Drain peas and place them in ice bath. Cool for several minutes before draining. 4. In a medium skillet, heat 2 tbsp olive oil over medium-high heat. Sauté drained peas with garlic until cooked through. The peas should still be firm, not mushy. 5. On a large platter, layer crostini with ricotta, peas, and a few slices of fresh mint. 6. Season each crostini with sea salt and freshly ground black pepper.
A L I T T L E H E L P
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