Sweet Pea & Ricotta Crostini

March 23, 2010 by Ali

It’s spring! It’s spring! It’s spring!!!!!!!

Oh my word, after what seemed like the longest, grayest, snowy-est winter in history, spring has finally arrived! Oddly in Kansas City, we had 9″ of snow decide to fall on the official first day of the new season. (I know…ser-i-ous-ly.) But as of today, all of the white has melted away, and we were able to see the beautiful green crocuses and buds beginning to show, that promise such beauty to come. I love it!!!

So to celebrate all things “green” and fresh and new, I actually wanted to try out another recipe (I know – two in one week!) from the latest issue of Real Simple. The method is easy peasy. ;) Basically throw everything in a food processor, and voila! A vivid, fresh, creamy, and completely addictive spread is yours to be enjoyed. I loved it on the crostini, but excited to try the leftovers on a panini tomorrow, as well as a dip for other fresh veggies or crackers.

Sweet Pea & Ricotta Crostini

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3-5 servings

Ingredients

  • 1 baguette (sliced thin on a diagonal)
  • 4 Tbsp. olive oil
  • 1 (10 oz.) package frozen peas, thawed
  • 1/2 cup ricotta (I used low-fat)
  • 1 scallion (green onion), cut into 1" pieces
  • 1 ounce Parmesan, cut into pieces (plus more grated Parmesan for topping)
  • one squeeze of fresh lemon juice (optional)
  • salt and pepper

Method

Heat oven to 375 degrees F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, about 10-12 minutes. (Watch carefully so they don't burn!)

Meanwhile, in a food processor fitted with the metal blade, puree the peas, ricotta, scallion, and Parmesan with the remaining 2 tablespoons of oil, lemon juice, salt (about 1/2 tsp.), and pepper (about 1/4 tsp.), scraping down the sides of the bowl occasionally, until the Parmesan is broken down and the mixture is nearly smooth.

Spread the pea mixture on the crostini and top with grated Parmesan, if desired.

Ali’s Tip:

Love the method! Love the green! I imagine this would work well too with asparagus, edamame, or a number of other veggies! :)

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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10 thoughts on “Sweet Pea & Ricotta Crostini

  1. Ali – this looks great! I will have to have the fiance try it out for us as he is the cook in our house! Good for you on the successful blog and recipes! Hope all is well!

    - Meagan

  2. I made a recipe like this from Giada di Laurentis with mint, although not with the riccotta (which sounds delicious too!)

    - lagaminegourmande

  3. I saw this in the magazine and have been craving it!! Can’t wait till my peas grow in the garden! Yours look delicious!

    - Aggie

  4. your blog is absolutely beautiful. love the natural green here =)

    - noobcook

  5. I’m officially requesting this for Easter appetizers!

    - Ali's Mom

  6. These look yummy!

    - Natalie

  7. I love the bright green color! Great snack!

    - Maria

  8. I can’t wait to make this!!!

    - Natalie (The Sweets Life)

  9. These appetizers look so good! Thanks for the recipe

    - Sarah

  10. Yummy! This is just my kind of thing! Must try this :)

    - A Bowl Of Mush