The classic combination of mint and peas makes for a lovely summery appetizer bursting with freshness.
- Portion size 40 servings
- Credits : Canadian Living Magazine: June 2009
- 1 baguette (about 24 in/60 cm)
- 1/3 cup extra-virgin olive oil
- 1 cup fresh pea
- 1 cup ricotta cheese
- 1/4 cup finely grated Parmesan cheese
- 3 tablespoons packed fresh mint leaves
- 2 teaspoons lemon juice
- 1 clove garlic minced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 oz Parmesan cheese cut into shavings
MethodCut baguette into 1/2-inch (1 cm) thick slices; arrange on baking sheet. Brush with 2 tbsp (25 mL) of the oil. Broil, turning once, until golden and crisp, about 2 minutes. Set aside.
In saucepan of boiling salted water, cook peas just until tender, 2 to 3 minutes. Drain and chill in ice water; drain well.
In food processor, puree together ricotta, remaining oil, grated Parmesan, mint, lemon juice, garlic (if using), salt and pepper. Pulse in peas until crushed but still chunky.
Top each crostini with some of the pea mixture. Garnish with Parmesan shavings.
Nutritional facts Pper piece: about
- Sodium 114 mg
- Protein 2 g
- Calories 56.0
- Total fat 3 g
- Potassium 28 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 2.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 2.0