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Cold appetizers

Smashed Pea, Ricotta, and Lemon Crostini
1/2 (11 oz.) pkg. Nature's Place trademark French Baguette, sliced into 18 slices
3 to 4 sprays olive oil cooking spray
1 (10 oz.) pkg. frozen peas or 2 cups shelled fresh english peas
2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. salt, or to taste
1/2 cup part-skim ricotta cheese
2 tsp. grated lemon zest, plus additional for garnish
1/4 tsp. freshly ground black pepper
1 handful fresh thyme leaves (optional garnish)
1 handful pea tendrils or broccoli sprouts (optional garnish)
1 handful mint or parsley leaves (optional garnish)
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Smashed Pea, Ricotta, and Lemon Crostini

Smashed Pea, Ricotta, and Lemon Crostini

Smashed Pea, Ricotta, and Lemon Crostini
  • Servings:Serves 8 (makes 18 crostini)
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Preheat oven to 350 degrees. Place the baguette slices on a rimmed baking sheet. Spray both sides with olive oil cooking spray. Toast until golden, about 8 to 10 minutes, rotating the pan halfway through. Let cool slightly on the pan.
2. While bread is toasting, in a medium pot, bring 3 cups water to a boil over high heat. When the water boils, add the peas and cook about 3 to 5 minutes, until tender but still green. Drain, rinse with cold water, and place in a medium bowl. Add oil, lemon juice, and salt to the peas. Use a potato masher or the tines of a fork to mash the peas until they are lightly smashed. Set aside.
3. Use a food processor or immersion blender to process the ricotta, lemon zest, and pepper until smooth and creamy.
4. Assemble the crostini. Spread a thin layer of the ricotta mixture (about 1 scant teaspoon)on each of the baguette toasts, then top each with 1 tablespoon of the smashed peas. Garnish with lemon zest and fresh thyme leaves or a pea tendril or sprout, if desired. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2012