Green Garlic Crostini With Ricotta And Pea Shoots
Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove.
Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in green onions, mint and lemon zest. Spread ricotta on baguette slices.
Top crostini with a generous pinch of pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
A FUN APPETIZER OR A LITTLE COCKTAIL PAIRING BEFORE DINNER WITH FRIENDS. NOT TOO HEAVY, TONS OF SPRING FLAVOR!
INGREDIENTS
8 1/2″ thick slices baguette
Extra-virgin olive oil
1/2 cup fresh whole milk ricotta
Sea salt
Freshly ground black pepper
1/4 cup finely chopped green garlic, bulbs and stems only (or substitute with the bulb and pale green parts of spring onions)
1 tablespoon finely chopped mint leaves
1/2 teaspoon finely grated lemon zest
Generous handful pea shoots
1/2 lemon
DIRECTIONS
Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove.
Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in green onions, mint and lemon zest. Spread ricotta on baguette slices.
Top crostini with a generous pinch of pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.