Smashed Pea Crostini
By The Canadian Living Test Kitchen
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This recipe makes 40 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Pper piece: about |
- |
|
cal |
5656 cal |
|
pro |
2 g2g pro |
|
total fat |
3 g3g total fat |
|
sat. fat |
1 g1g sat. fat |
|
carb |
4 g4g carb |
|
fibre |
1 g1g fibre |
|
chol |
5 mg5mg chol |
|
sodium |
114 mg114mg sodium |
|
potassium |
28 mg28mg potassium |
|
% RDI: |
- |
|
calcium |
44 calcium |
|
iron |
22 iron |
|
vit A |
22 vit A |
|
vit C |
22 vit C |
|
folate |
44 folate |
The classic combination of mint and peas makes for a lovely summery appetizer bursting with freshness.
Ingredients
- 1 baguette , (about 24 in/60 cm)1 1baguettebaguettes, (about 24 in/60 cm)
- 1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
- 1 cup fresh peas 1 1cup cupfresh peafresh peas
- 1 cup ricotta cheese 1 1cup cupricotta cheese
- 1/4 cup finely grated Parmesan cheese 1/4 1/4cup cupfinely grated Parmesan cheese
- 3 tbsp packed fresh mint leaves 3 3tbsp tbsppacked fresh mint leaves
- 2 tsp lemon juice 2 2tsp tsplemon juice
- 1 clove garlic , minced (optional)1 1clove garliccloves of garlic, minced (optional)
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
- 2 oz Parmesan cheese , cut into shavings2 2oz ozParmesan cheese, cut into shavings
Preparation
Cut 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.
Source : Canadian Living Magazine: June 2009