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Sweet Pea & Ricotta Crostini

March 25, 2010

by EmilyI tend to get a lot done when I am cooped up in the Houston Junior League Pantry all day on Saturdays listening to the not-so-melodic hum of two enormous freezers filled to the brim with casseroles, breakfast tarts, and rolls (3 varieties, don’t you worry).

When I wasn’t peddling King Ranch Casserole and the most delicious orange rolls on the planet this past Saturday, I used some of my free time to finish reading April’s issue of Real Simple where I found this fab crostini recipe.I have to say, it was great timing for Katie and me to host our friend at our maison on Saturday evening because, I mean, who doesn’t make crostini for an impromptu movie night? Pretty sure Edward was jealous of our fabulous, springy snack…

Sweet Pea and Ricotta Crostini
adapted from Real Simle – April, 2010

1 French baguette, thinly sliced
4 tablespoons olive oil
1 10 oz package frozen peas, thawed
1/2 cup ricotta (I used low-fat)
1 scallion, cut into 1 inch pieces
1 ounce grated Parmesan + extra for topping
1 clove garlic (optional)
Kosher salt + black pepper, to taste

Preheat the oven to 375°. Thinly slice the baguette and place onto baking sheet. Brush baguette slices with 2 tablespoons of olive oil. Toast until golden, about 10 minutes. Once removed from oven, rub tops of the toasted baguette slices with garlic for additional flavor (optional).

In a food processor, puree the peas, ricotta, scallion, Parmesean, the remaining 2 tablespoons olive oil, salt, and pepper. Scrape down sides of the bowl occasionally until ingredients are well incorporated. Mixture should be nearly smooth.

Spread pea mixture on the crostini and top with additional grated Parmesan.

Note: Rubbing the garlic on the crostini was Katie’s idea, and it was fabulous, if you love garlic. After trying this simple, but delicious recipe, I think adding the juice of about 1/2 a lemon would give it some extra zing.

4 Comments leave one →
  1. Meghann permalink
    March 25, 2010 8:49 am

    Yay! I loooooved the crostini. It was light and delicious and perfect for a night in 🙂 Also an excellent choice for the veggie conscious…

  2. JDoodle permalink
    March 25, 2010 9:19 am

    Yum! I have some leftover ricotta from lasagna. The picture excuse to make these!

    • March 25, 2010 9:30 am

      Jaime, this is right up your alley – I thought of you when I saw this in Real Simple!


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