FOOD + ENTERTAINING
PEA AND RICOTTA CROSTINI
Serves 6
¾ cup frozen peas, defrosted 1 cup part-skim ricotta cheese ½ teaspoon garlic salt 1 tablespoon extra virgin olive oil Freshly ground pepper Honey 1 bunch fresh mint leaves 1 baguette, sliced into rounds
Preheat oven to 350 degrees.
Place the sliced bread on a baking sheet and toast in oven for 8 – 10 minutes until just slightly golden( you don’ t want the bread to get too hard).
In meantime, add peas, ricotta, salt and oil to a food processor. Pulse a few times until peas and ricotta have combined but there are still small pieces of peas visible.
Place a dollop or two of the pea and ricotta spread onto each slice of the toasted bread. Drizzle lightly with honey and season with freshly ground pepper. Garnish each slice with 1 – 2 mint leaves.
NOTE
If you don’ t want to bite into pieces of mint, pinch off a few mint leaves, add them to the food processor and pulse into the pea and ricotta mixture.
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