Snow Pea and Ricotta Crostini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 264
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 16
- Sodium
- 375
- Total: 25 min
- Active: 25 min
Ingredients
3 cups snow peas, tips trimmed, finely julienned
3 tablespoons olive oil
8 slices baguette (1/2 inch thick)
Kosher salt and freshly ground black pepper
2 cloves garlic
1/2 cup ricotta cheese
Grated zest and juice of 1 lemon,
2 tablespoons chopped marcona almonds
1 tablespoon finely minced fresh mint
1 tablespoon chardonnay vinegar
1/2 teaspoon finely minced shallots
Directions
- Bring a pot of water to a boil; prepare an ice-water bath. Blanch the snow peas for 30 seconds in the boiling water, then transfer to the ice water to stop the cooking process. Drain thoroughly and set aside.
- In a medium saute pan, heat 2 tablespoons of the olive oil over medium heat. Toast the baguette slices in the pan until golden brown on both sides, about 2 minutes per side; drain on paper towels. Season with salt and pepper. While still warm, rub the sides of the toast with the garlic cloves to season.
- Combine the ricotta and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Divide the ricotta among the toasts.
- Combine the snow peas with the almonds, mint, vinegar, shallots and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper and divide among the toasts.