Recipes
Recipe of the Day
Trending Recipes
Shows
Popular Shows
In the Kitchen
Recipe courtesy of Jonathan Waxman
Pea and Ricotta Crostini
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Share This Recipe
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Ingredients
Directions
- Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
- If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
- Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
- To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.
Looking for Something Else?
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
