English Pea and Ricotta Crostini Recipe

Ingredients:

• Crostini:
• 12 thin (1/4-inch) slices rustic artisan bread or baguette
• 1 to 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
• Salt
• Pepper
• Ricotta-Lemon Cream:
• 1 cup fresh whole milk ricotta cheese
• 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
• 1/2 tsp lemon zest
• 1/2 tsp salt
• Pea & Herb Topping:
• 2 cups shelled fresh English peas or frozen peas
• 1/4 cup finely grated fresh Parmesan cheese
• 1 Tbsp finely chopped fresh mint, basil, or flat-leaf parsley
• 1 Tbsp lemon juice
• Salt and pepper
• Garnishes (optional):
• fresh pea shoots,lemon zest

Directions:

1. Preheat oven to 375°F. Place bread slices on a baking sheet. Brush with olive oil and sprinkle lightly with salt and pepper. Bake for 8-10 minutes or until crisp.
2. Combine ricotta, olive oil, lemon zest, and salt in a medium bowl. Stir to blend. Taste and adjust seasonings. (Cover and chill for up to one day before serving.)
3. Prepare a bowl of ice water. Set aside. Fill a small saucepan with water and bring to a boil. Add 1 tsp salt and the peas. Reduce heat and simmer until peas are tender, about 1 minute for frozen peas or 2 to 3 minutes for fresh peas; taste for desired doneness. Drain peas and place in ice water to preserve their color. Chill for a few minutes, then drain.
4. Set aside half the peas for garnish. Place remaining peas in a bowl and use a potato masher, fork, or mini chopper to coarsely mash peas. Stir in parmesan cheese, mint, and lemon juice. Add salt and pepper, to taste.
5. To serve, spread ricotta on each crostini. Top with smashed peas. Sprinkle with reserved whole peas. Finish with pea shoots and freshly grated lemon zest, if desired.