1 French baguette cut into 1/4 inch slices
2 tablespoons olive oil plus more for crostini
Salt and Fresh Ground Black Pepper
2 cups shelled fresh or frozen peas (I used frozen)
2 ounces finely grated Romano cheese- equals a 1/2 cup
2 tablespoons finely chopped tarragon
2 cups whole milk ricotta cheese
pea shoots to garnish
Fresh lemon juice for garnish
Heat oven to 375 degrees. Pour enough olive oil on a baking sheet to coat the cut baguette. Season with salt and pepper.
Bake until crostini are toasted and crisp, about 15 minutes, turning crostini halfway through.
Meanwhile, bring a saucepan of salted water to a boil. Add peas and cook until tender then rinse and drain. Rinse with cold water.
Transfer cooled peas to bowl, lightly mash with a potato masher or fork. Add olive oil, cheese and herbs. Season with salt and pepper.
To serve: Top each crostini with about 1 tablespoon of ricotta, a few teaspoons of peas and a few leaves of pea shoots. Drizzle with olive oil and some lemon juice then serve.
This recipe was sooooo tasty, I had some for lunch and dinner and can not wait to make it again soon......real soon! A light and very clean tasting dish that was simple and fast. What else can you ask for in a appetizer?