Sweet Pea Salad and Ricotta Cheese Crostini (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
2 cups fresh sweet peas |
1/4 cup minced shallot |
1 tablespoon minced garlic |
1 1/2 teaspoons kosher salt |
1 1/2 teaspoons coarse black pepper |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh mint |
1 tablespoon extra-virgin olive oil, plus 3 tablespoons |
1 teaspoon lemon, zested |
1 lemon, juiced |
olive oil, for brushing |
1 loaf focaccia bread, cut into 1 1/2-inch thin squares |
1 cup ricotta cheese |
Directions:
1. Preheat grill to medium.
2. In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
3. Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.
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