Minted Pea Puree Crostini

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 (10-ounce) package frozen peas, thawed
  • 1 cup ricotta
  • 2 tablespoons garlic infused olive oil, plus more for toasting bread
  • 2 tablespoons chopped fresh mint leaves
  • Kosher salt and freshly cracked black pepper
  • 1 French baguette, sliced 1/2-inch thick on a bias
Directions

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.

Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.

Spread the pea puree over the toasts and serve.


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