Spring Pea Pesto Crostini

Spring Pea Pesto Crostini
Serves 10
  1. 10 oz. Frozen baby peas, defrosted
  2. 1 Clove garlic, minced
  3. ½ C. Grated Parmesan cheese
  4. 8 Fresh mint leaves, chopped
  5. 1 T. Finely grated lemon zest
  6. 1/3 C. Olive oil
  7. Salt and pepper to taste
  8. 10 ¼” thick slices of baguette
  9. Unsalted butter
  10. ½ C. Best quality whole milk ricotta cheese
  11. Olive oil for drizzling
  1. Place the peas, garlic, cheese, lemon zest and mint in a food processor, blender, or mini prep and process until pureed. Stream in the olive oil, processing to create a chunky paste. Season to taste with salt and pepper. Let stand while you prepare the bread.
  2. Melt a tablespoon of butter in a non-stick griddle or large frying pan. Add the bread slices (do this in 2 pans if needed) and allow the bread to toast in the butter. Turn and toast the second side. Sprinkle with salt. Repeat until all the bread has been toasted.
  3. When the bread has cooled, spoon generous portions of the pea pesto onto each crostini. Top with a small spoonful of the ricotta cheese and a drizzle of olive oil and serve.
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