Celebration of Spring Crostini Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
16 Crostini
Ingredients
  • 1 baguette
  • 3 tablespoons olive oil, divided
  • 1 lemon
  • 1 cup ricotta
  • 5 stalks of asparagus
  • 2 cups cooked peas
  • 1 ounce Parmigiano Reggiano, shaved
  • ¼ cup fresh mint leaves
  • Salt and pepper, to taste
Directions
  1. Preheat the oven to 400 F.
  2. Slice the baguette on the bias into ½-inch thick slices.
  3. Place the slices on a rimmed baking sheet and drizzle with 1 ½ tablespoons of olive oil.
  4. Bake until golden brown and toasted, about 15 minutes, then remove from the oven and let cool.
  5. Meanwhile, zest the lemon and combine the zest with the ricotta. Season to taste with salt and pepper.
  6. Use a peeler to shave the asparagus into ribbons.
  7. Roughly chop about ⅔ of the peas (or pulse in a food processor) and add them to a bowl with the shaved asparagus.
  8. Combine the asparagus and peas with the Parmigiano Reggiano.
  9. Finely chop the mint and add it to the pea mixture.
  10. Add the juice of half the lemon and the remaining 1 ½ tablespoons olive oil. Season to taste with salt and pepper.
  11. Spread the ricotta on the crostini.
  12. Top the ricotta with the pea mixture.
  13. Serve the pea and asparagus crostini immediately.