Minted Pea Puree Crostini
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 21
- Sodium
- 387
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Spread the pea puree over the toasts and serve.