Spring Pea and Ricotta Crostini

This recipe is one of those that makes you feel good after eating it. The ingredients are so clean and bright that each bite is a beautiful representation of spring.

Spring Pea and Ricotta Crostini

- 1 Whole Baguette, sliced into 1/2" bias
- 1/2 Stick Butter
- 1/4 Cup Olive Oil
- Salt & Pepper to Taste

- 1/2 Cup Ricotta
- 3-4 Tbl IT SAUCE Rocoto
- 2 Tbl Fresh Thyme leaves
- 3 Tbl Honey
- 4 Tbl Olive Oil
- 2 Cups Spring Peas
- 1/4 Cup Mint, thinly sliced
- 3 Tbl Parsley, roughly chopped
- Salt and Pepper to Taste

1.  First we are going to make the crostinis, so take your 1/2 stick of butter and 1/4 Cup of olive oil and heat in a sauce pan over med-low heat until melted. Remove from heat.
2. Lay slices of baguette out on a sheet tray, and generously brush with the butter-oil mixture. Season with Salt and Pepper
3. Bake at 375 degrees for about 10 minutes, and pull them out right when they begin to get crunchy or golden brown around the edges. Remove from oven and set aside. 
4. Mix Ricotta, ROCOTO, Thyme, 1Tbl Honey, 1-2Tbl Olive Oil and season with Salt and Pepper to Taste. Set aside.
5. Slightly cook your peas (however you want - microwave them, boil them, etc).
6. In a bowl combine your peas with 1/4 Cup Mint, 3 Tbl Parsley, 2Tbl Honey, 1-2Tbl Olive oil, and Salt and Pepper to taste. 
7. Assemble by smearing some of the ricotta mixture on each crostini and topping with the spring pea mixture
8. Enjoy!

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