Sweet Pea Salad and Ricotta Cheese Crostini

Name: Sweet Pea Salad and Ricotta Cheese Crostini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups fresh sweet peas; 1/4 cup minced shallot; 1 tablespoon minced garlic; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons coarse black pepper; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh mint; 1 tablespoon extra-virgin olive oil, plus 3 tablespoons; 1 teaspoon lemon, zested; 1 lemon, juiced; Olive oil, for brushing; 1 loaf focaccia bread, cut into 1 1/2-inch thin squares; 1 cup ricotta cheese

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Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 4 to 6 servings

Ingredients

2 cups fresh sweet peas

1/4 cup minced shallot

1 tablespoon minced garlic

1 1/2 teaspoons kosher salt

1 1/2 teaspoons coarse black pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh mint

1 tablespoon extra-virgin olive oil, plus 3 tablespoons

1 teaspoon lemon, zested

1 lemon, juiced

Olive oil, for brushing

1 loaf focaccia bread, cut into 1 1/2-inch thin squares

1 cup ricotta cheese

Directions

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Watch how to make this recipe.

Preheat grill to medium.
In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.

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Show: Big Daddy's House

Episode: Grill It Good

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