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Crostini with Fresh Ricotta and Pea-Mint Pesto
Crostini with Fresh Ricotta
and Pea-Mint Pesto

Crostini with Fresh Ricotta and Pea-Mint Pesto


Makes 8 servings
  • One baguette (whole grain or plain), thinly sliced
  • Olive oil for brushing
  • 1 cup shelled fresh peas, blanched
  • 2 tablespoons roughly chopped fresh mint
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan
  • 1 tablespoon lemon juice
  • 2 to 4 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 8 ounces fresh ricotta
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Sample step.
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Preheat the oven to 425 degrees F. Arrange baguette slices on a baking sheet and brush with a little bit of olive oil. Bake for 5 to 6 or until crisp and golden brown. Let cool.

Pulse the peas, mint, garlic, Parmesan, and lemon juice in a mini food processor until combined, but still chunky. With the machine running, add the olive oil in a steady stream until it reaches the desired consistency. Season with salt and pepper to taste.

To serve: spread about a tablespoon of ricotta on each crostini. Top with a teaspoon of pea pesto. Garnish with additional chopped fresh mint and a drizzle of olive oil if desired. Serve immediately.

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