Spring Pea & Lemon Ricotta Crostini

Ingredients

• •small baguette, sliced into 1/2-inch thick rounds
• •tablespoons extra virgin olive oil
• •cup fresh ricotta cheese (whole milk)
• •tablespoon fresh lemon juice
• •teaspoon lemon zest
• •1/2 cup fresh or frozen (thawed) sweet peas
• •tablespoons fresh mint, finely chopped
• •Salt and freshly ground black pepper to taste
• •Optional: A drizzle of high
• •quality honey or flaky sea salt for garnish

Prep Steps

1. 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
2. 2minutes, or until golden and crisp.
3. 3While the bread toasts, prepare the topping. In a small bowl, combine the ricotta cheese, lemon juice, and lemon zest. Season generously with salt and pepper.
4. 4If using fresh peas, quickly blanch them in boiling water for 1 minute, then immediately plunge into ice water to retain their bright green color. Drain well.
5. 5Once the crostini are cooled slightly, spread a generous layer of the lemon ricotta mixture onto each slice.
6. 6Top the ricotta with the blanched peas and a sprinkle of fresh mint. Finish with a light drizzle of honey or a pinch of flaky sea salt, if desired.