Snow Pea and Ricotta Crostini

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

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 cups snow peas, tips trimmed, finely julienned
  • 3 tablespoons olive oil
  • 8 slices baguette (1/2 inch thick)
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic
  • 1/2 cup ricotta cheese
  • Grated zest and juice of 1 lemon,
  • 2 tablespoons chopped marcona almonds
  • 1 tablespoon finely minced fresh mint
  • 1 tablespoon chardonnay vinegar
  • 1/2 teaspoon finely minced shallots
Directions
  • Bring a pot of water to a boil; prepare an ice-water bath. Blanch the snow peas for 30 seconds in the boiling water, then transfer to the ice water to stop the cooking process. Drain thoroughly and set aside.

  • In a medium saute pan, heat 2 tablespoons of the olive oil over medium heat. Toast the baguette slices in the pan until golden brown on both sides, about 2 minutes per side; drain on paper towels. Season with salt and pepper. While still warm, rub the sides of the toast with the garlic cloves to season.

  • Combine the ricotta and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Divide the ricotta among the toasts.

  • Combine the snow peas with the almonds, mint, vinegar, shallots and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper and divide among the toasts.


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    This recipe is featured in:

    The Kitchen