Pea and Ricotta Crostini
- 1/2 French baguette, sliced 1/2 inch on the bias
- 1/4 teaspoon chili oil
- 1 whole clove garlic plus 1/4 teaspoon minced garlic
- 1 cup shelled fresh or frozen peas
- 3/4 cup ricotta cheese
- 1/4 cup fresh goat cheese
- 2 tablespoons coarsely grated Parmesan, plus freshly grated for garnish
- 1 teaspoon lemon zest
- Sea salt
Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Jonathan Waxman
Recipe courtesy of Bobby Flay