Spring Pea and Mint Ricotta Crostini

Ingredients

• •baguette, sliced into 1/2-inch rounds
• •tablespoons olive oil
• •oz fresh ricotta cheese
• •1/4 cup shelled fresh or frozen (thawed) English peas
• •tablespoons finely chopped fresh mint
• •tablespoon lemon zest
• •Salt and freshly ground black pepper to taste
• •thin asparagus spears, shaved into ribbons

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
2. 2minutes until golden and crisp.
3. 3While the bread toasts, blanch the peas in boiling water for 1 minute, then immediately transfer to an ice bath to retain their bright color.
4. 4In a small bowl, gently mash the blanched peas with a fork. Stir in the ricotta cheese, chopped mint, lemon zest, salt, and pepper until just combined.
5. 5Spread a generous layer of the ricotta mixture onto each toasted crostini.
6. 6Garnish each crostini with a few delicate asparagus ribbons and a final sprinkle of black pepper.