Prep Time: 10 min Cook Time: 15 min Servings: 10-12 crostinis
Mother’s Day weekend screams BRUNCH! Without a doubt, its my favourite meal as I love the combination of sweet and salty food choices, served up in a casual laid back setting. Adding a glass of rose doesn’t hurt either!
These ricotta crostini’s topped with garlicy, herby, green peas really hits the spot. Green peas are so underrated- but they are a rich source of protein, fibre, flavor and are easy to cook (just don’t overcook them). They feel so elevated when served on top of this delicious crispy toasted bread.
These will add an easy delicious and casual choice to your weekend eating.
1 French baguette, sliced into 1/4-inch thick slices
4 tbsp olive oil, divided
1 tbsp + 1 tsp salt, divided
2 cups green peas, fresh or frozen (always fresh for tastier results)
2 cloves of garlic, minced
2 cups fresh ricotta cheese
handful of fresh dill
sea salt and freshly ground black pepper, to season
01. Preheat oven to 375F. Line a baking sheet with parchment paper and place sliced baguette on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt. Cook until crispy but not browned, about 5-6 minutes. Remove and set aside.
02. Bring a medium pot of water and add 1 tablespoon salt. Add the green peas and cook for 3 minutes. Drain and place into an ice bath (a bowl filled with mostly ice and some water). Cool for a few minutes and drain.
03. In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté drained peas with garlic until cooked through, about 3-4 minutes. The peas should still have a little firmness to them – you don’t want them mushy.
04. Place the sliced baguette on a large platter; layer each with generous amount of ricotta, sautéed peas, and a few small sprigs of dill (if they’re too large, you can tear them individually). Season each crostini with sea salt and freshly ground black pepper. Serve right away and enjoy!