Eat your peas! Honestly, I’ve always been a pea lover. Especially when they’re steamed, rolled in salted butter, and sprinkled with a little bit of pepper, yum-yum! Now that the twins have started eating solid foods, we seem to have an abundance of frozen peas on hand. Peas and bananas and avocado…
So yesterday, out of sheer hunger, and with ingredients I already had in my refrigerator, I made Sweet Pea and Ricotta Crostini.
I always have leftover ricotta cheese in my fridge after making lasagna, anyone else have this problem? Well, let me tell you! Ricotta cheese is delicious straight out of the fridge smeared on hot toasted garlic crostini and then devoured.
Top that with smashed peas, fresh mint, a sprinkle of black pepper and a few shavings of parmesan or pecorino-romano cheese and you have a little bite of heaven. It’s the easiest spring appetizer that does it’s very best to dress up the humble pea. I’d say it succeeds!
photos by Leah Bergman
- whole milk ricotta cheese
- frozen sweet peas
- extra virgin olive oil
- fresh ground black pepper
- crusty bread sliced into 3/4" thick slices
- 1 garlic clove
- handful fresh mint leaves, sliced thin
- pecorino romano cheese, for shaving
- Steam the peas until tender and vibrant green. Mash the peas slightly along with a drizzle of olive oil, pepper and salt to taste. Toss in sliced mint.
- Drizzle bread slices with olive oil and toast under the broiler until dark golden brown. Remove the toasted bread from the oven and scrape the garlic clove over the tops to create garlic crostini.
- Spread some ricotta over the bread, sprinkle with the mint & peas mixture.
- Use a vegetable peeler to shave Pecorino cheese over each crostini.
- Serve warm or at room temperature.