There are few dishes I love more in the spring or summer than crostini. Pile whichever fresh vegetables you have around with a smear of cheese and you have a meal. Does it get any better or simpler than that? We're lucky to have fresh english peas at the store this time of year. I love having them a simple side dish with a squeeze of lemon, but dressing them up with a few spring onions and ricotta makes them almost irresistible. We had this for a light dinner with a salad, but this would also make a great appetizer or light lunch. Either way, you cannot go wrong with this dish.
Pea & Ricotta Crostini
1/2 cup english peas
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon spring onion, thinly sliced
1 teaspoon fresh parsley
1/3 cup ricotta
1 tablespoon olive oil
Preheat oven to 350 degrees. Cut baguette on a diagonal into 1/2 inch thick slices. Brush each piece with a little olive oil and place on a baking sheet. Bake for about 5 minutes until golden, flipping halfway. Set aside.
Bring a small saucepan of water to a boil. Make a ice bath and set aside. Once boiling, add peas to the water and cook for about 30 seconds until peas float to the top and are bright green. Immediately submerge peas in the ice bath. Leave peas in the ice bath until chilled.
Place lemon zest, lemon juice, spring onion, and parsley in a boil. Add chilled peas, and using a fork mash mixture until about half of the peas are broken. Season with salt, pepper, and a little olive oil.
Top crostini with a smear of ricotta and then a dollop of pea mixture. Garnish with additional spring onions or parsley.