Minted Pea Puree Crostini

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 (10-ounce) package frozen peas, thawed

1 cup ricotta

2 tablespoons garlic infused olive oil, plus more for toasting bread

2 tablespoons chopped fresh mint leaves

Kosher salt and freshly cracked black pepper

1 French baguette, sliced 1/2-inch thick on a bias


  1. Preheat the oven to 400 degrees F.
  2. Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
  3. Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
  4. Spread the pea puree over the toasts and serve.
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