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VegetarianBeginner15 min
Lacy Oatmeal Pea and Ricotta Crostini
This vibrant crostini celebrates the fresh, clean flavors of spring with a creamy, herbed ricotta base and a bright, tangy lemon-infused pea mash. The subtle sweetness of the lacy oatmeal cookie crumb provides a delightful textural contrast, making this a sophisticated and surprisingly easy appetizer. It's a perfect bite to welcome the changing seasons and honor the day's theme.
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Ingredients
- •baguette, sliced into 1/2-inch thick pieces
- •tablespoons olive oil
- •cup fresh or frozen peas (thawed)
- •1/4 cup fresh ricotta cheese
- •tablespoons fresh mint, finely chopped
- •tablespoon fresh lemon juice
- •teaspoon lemon zest
- •1/4 teaspoon salt
- •1/8 teaspoon black pepper
- •Lacy Oatmeal Cookies, crushed into coarse crumbs
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
- 2minutes, or until golden and crisp.
- 3While the bread toasts, prepare the pea mash. In a small bowl, lightly mash the peas with a fork, leaving some texture. Stir in the lemon juice, lemon zest, salt, and pepper.
- 4In a separate small bowl, combine the ricotta cheese and chopped mint.
- 5Spread a layer of the herbed ricotta mixture onto each toasted crostini.
- 6Top the ricotta with a spoonful of the lemon pea mash and sprinkle generously with the crushed Lacy Oatmeal Cookie crumbs for a sweet and crunchy finish. Serve immediately.
Chef's Tip & Pairing
For an extra layer of flavor, lightly toast the crushed oatmeal cookie crumbs in a dry pan for 2 minutes before sprinkling them on the crostini. This dish pairs beautifully with a crisp, dry Sauvignon Blanc or a light, slightly effervescent Prosecco.
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