MY THREE SEASONS
Sweet Pea and Ricotta Crostini
Sweet Pea and Ricotta Crostini with Prosciutto is an elegant, yet easy-to-make appetizer great for the spring and summer months, or all year round using frozen peas.
Shell and blanch peas
If you're using fresh peas, remove from pods, blanch and chill in an ice water bath. Skip if using frozen peas!
Place thinly sliced baguette bread on a baking sheet, brush with olive oil and bake until crisp.
Make pea spread
Add peas, ricotta, lemon zest, mint leaves and olive oil to food processor.
Blend and season
Blend pea ricotta spread until smooth and season with salt and pepper, to taste.
Top and serve
Top crostini with pea spread, a small piece of prosciutto, a drizzle of olive oil and a crack of black pepper.