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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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• Fresh with the brightness of lemon and rich with the supple texture of ricotta, these crostini are great as an hors d'oeuvre or starter. Alternatively, serve them as a garnish with a spring minestrone or other broth-based soup. Read more . • I use just a few grates of lemon zest - about 1/8 of a teaspoon or so. It is really to taste, so trust your own judgement. Alternatively you can use a squeeze of lemon juice instead. • This purée can also be tossed with cooked pasta for a quick supper. In this case, I would add some chopped parsley, whole watercress or torn arugula and additional cheese, with olive oil to loosen Ingredients:
1 cup petit pois/peas (defrosted if frozen) |
3 tablespoons ricotta cheese |
lemon zest (see note) |
1-2 teaspoons olive oil |
salt and pepper |
toasted slices of baguette |
parmesan shavings or shards |
Directions:
1. In a small pot of boiling salted water, blanch the peas. Cook until tender, approximately 1 to 2 minutes (depending on their size). Once cooked, remove peas to a bowl of ice water to stop the cooking process and set their colour.
2. In a mortar and pestle, or a small food processor, mash the peas to form a coarse paste. Stir in the ricotta and lemon zest and enough olive oil to reach the desired consistency. Season to taste with salt and freshly ground black pepper.
3. To serve, mound purée onto slices of freshly toasted baguette and garnish with parmesan cheese.
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