Snow Pea and Ricotta Crostini

Deselect All

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