Contactless Hors d'oeuvre Time

Pea and Ricotta Cheese Crostini

It is happening – California is going back into a modified shelter-in-place as of this evening. So tonight many Californians may be holding their last outdoor gathering with friends. And I thought of this recipe. I recently went to my book group and our hostess Kim had some great appetizers including this little pea crostini one. It is perfect as it is served on a platter and really limits the touch points of others. I do love a great big cheeseboard, but for today it is safer to stick to platters of hors d’oeuvres that are “pre-made.” This is super quick to whip up in a small food processor and the pop of color is really pretty.

I caught a glimpse of the recipe on my friend’s counter and noticed it was a worn, crinkled page ripped from a magazine. That is a sign of a well-loved recipe so I had to take a snap of it and make it myself. Thanks Kim!

Kim's Recipe!

Serves 8

Ingredients:

• 1 baguette sliced into ½ inch slices

• Olive oil

• 1 cup frozen green peas, thawed, plus more for garnish

• ¼ cup whole milk ricotta

• 1 clove garlic, roughly chopped

• 2 tablespoons fresh mint, roughly chopped, plus more for garnish

• 1 tablespoon lemon zest

• 1 teaspoon lemon juice

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground pepper

Preparation:

• Preheat oven to 350˚.

• Arrange baguette slices on a foil lined baking sheet and bake until golden brown - about 8 to 10 minutes.

• In a food processor (a mini one will do) combine peas, ricotta, garlic, mint, lemon zest and juice, and salt and pepper.

• Pulse several times until well combined.

• Place about 1 tablespoon on each slice of baguette.

• Arrange on platter and top with additional peas and some mint on the side.

Source: Kim’s ripped recipe page from I don’t know where or when.