Vibrant Spring Pea and Radish Crostini
This crostini is a celebration of fresh, seasonal produce, perfectly embodying the spirit of World Environment Day. A bright, creamy purée of sweet peas and refreshing mint is spread over crisp toasted bread, then topped with peppery radish slices and delicate microgreens for a delightful crunch. It's a light, flavorful, and visually stunning appetizer that highlights the best of the garden.
Ingredients
- •baguette, sliced into 1/2-inch thick pieces
- •tbsp olive oil, plus more for drizzling
- •cup frozen or fresh sweet peas
- •1/4 cup fresh mint leaves
- •tbsp lemon juice
- •1/4 cup ricotta cheese
- •Salt and freshly ground black pepper to taste
- •small radishes, thinly sliced
- •1/4 cup microgreens (e.g., pea shoots or radish sprouts)
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
- 2minutes until golden and crisp. Set aside to cool.
- 3Blanch the peas in boiling water for 2 minutes, then immediately transfer to an ice bath to retain their vibrant green color. Drain well.
- 4In a food processor, combine the blanched peas, mint leaves, lemon juice, ricotta cheese, 2 tablespoons of olive oil, salt, and pepper. Process until a smooth, bright green purée is formed.
- 5Spread a generous spoonful of the pea and mint purée onto each cooled crostini slice.
- 6Top each crostini with 2
- 7thin slices of radish and a small nest of microgreens. Drizzle lightly with olive oil and serve immediately.
Chef's Tip & Pairing
For a perfect World Environment Day pairing, serve this with a crisp, unoaked Sauvignon Blanc, whose grassy and citrus notes will complement the fresh mint and pea flavor. A professional tip for maximum color is to add a pinch of baking soda to the blanching water for the peas to ensure they remain a vibrant green.
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