Sweet Pea Salad and Ricotta Cheese Crostini
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 21
- Sodium
- 426
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
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
- 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.