Pea And Ricotta Crostini Recipes
SWEET PEA SALAD AND RICOTTA CHEESE CROSTINI
Provided by Aaron McCargo Jr.
Categories appetizer
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- 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.
- 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.
PEA AND RICOTTA CROSTINI
Steps:
- Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
- If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
- Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
- To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.
PEAR, WALNUT, AND RICOTTA CROSTINI
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.
Nutrition Facts : Calories 261 g, Fat 1 g, Fiber 2 g, Protein 11 g
More about "pea and ricotta crostini recipes"
PEA & RICOTTA CROSTINI | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
Cuisine American,MediterraneanCategory Appetizers,SnacksServings 24Total Time 45 mins
- Fill medium saucepan halfway with water and bring to boil. Add peas and return to boil. Cook for 1 minute for frozen peas and up to 5 minutes for fresh to soften skins. Drain and rinse under cold water, then drain again.
- Transfer peas to food processor. Add ricotta, 1⁄4 cup mint, Parmesan, oil, garlic, salt, and black pepper and process until smooth but still with a little bit of texture. Scrape pea topping into medium bowl and let stand for at least 15 minutes so flavors blend. (Or cover and refrigerate for up to 2 days.)
- Meanwhile, preheat oven to 325°F. Coat large baking sheet with nonstick spray. Arrange bread slices on sheet and lightly coat with nonstick spray. Bake until lightly browned and crisp, 10 to 12 minutes. Transfer bread to wire rack and let cool.
- To assemble crostini, mound 1 tbsp pea topping on each bread slice. Top each with tomato wedge and small mint leaf.
SPRING PEA CROSTINI RECIPE | EATALY MAGAZINE | EATALY
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Estimated Reading Time 2 mins
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From theclevermeal.com
Cuisine ItalianTotal Time 15 minsCategory Appetizer
- Preheat the oven to 340°F/170°C (better not to use the broiler since it could easily burn the bread) and line a baking sheet with parchment paper.
- Bring a small pot with water to a boil and blanch the peas for about 1 minute or until tender. Drain, rinse them with cold water straight away to preserve their bright color, and drain well again.
CROSTINI WITH RICOTTA, PEAS AND MINT - AHEAD OF THYME
From aheadofthyme.com
5/5 (3)Category AppetizerServings 10-12Total Time 24 mins
- Preheat oven to 375 F. Place sliced baguette on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt. Cook until crispy, but not browned, about 7 minutes. Remove and set aside.
- Bring a medium pot of water to a boil, then add 1 tablespoon salt. Add peas and cook for 3 minutes. Drain and place into an ice bath. Cool for a few minutes and drain.
- In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté drained peas with garlic until cooked through, about 3-4 minutes. The peas should still have a little firmness to them — you don’t want them mushy.
- On a large platter, layer crostini with ricotta, peas, and a few small leaves of mint (if they’re too large, you can tear or slice them). Season each crostini with sea salt and freshly ground black pepper. Serve at room temperature.
SIRI DALY'S SMASHED PEA AND RICOTTA CROSTINI RECIPE - …
From today.com
3.5/5 (41)Category Appetizers,Hors D'oeuvres
- 2. Cut bread into 1-inch diagonal slices and place on a baking sheet. Brush both sides with olive oil and toast for about 10 minutes, until it begins to turn golden (I like to flip hallway through).
- 4. Add peas to boiling water and cook for 2 minutes. Drain and immediately place in ice water, letting sit for a few minutes. Then drain.
SWEET PEA & RICOTTA CROSTINI RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
Reviews 15Estimated Reading Time 2 minsServings 3-5Total Time 15 mins
- Heat oven to 375 degrees F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, about 10-12 minutes. (Watch carefully so they don’t burn!)
- Meanwhile, in a food processor fitted with the metal blade, puree the peas, ricotta, scallion, and Parmesan with the remaining 2 tablespoons of oil, lemon juice, salt (about 1/2 tsp.), and pepper (about 1/4 tsp.), scraping down the sides of the bowl occasionally, until the Parmesan is broken down and the mixture is nearly smooth.
SWEET POTATO CROSTINIS WITH SPICED RICOTTA & ROASTED ...
From sweetpeasandsaffron.com
5/5 (2)Total Time 40 minsCategory AppetizerCalories 43 per serving
- Toss the sweet potatoes with the olive oil. Arrange on cookie sheets. Sprinkle with salt and pepper.
- While sweet potatoes are cooking, prepare the cranberries: in a medium baking dish, toss the cranberries with the sugar, lemon zest and thyme. *you may want to line the baking dish with foil, as these cranberries get sticky as they cool!*
SWEET PEA CROSTINI WITH RICOTTA RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 25 minsServings 12Calories 126 per serving
- Combine milk, yogurt, and 2 teaspoons vinegar in a microwave-safe bowl, stirring with a whisk. Microwave at HIGH for 4 minutes. Gently stir to form small curds. Strain mixture through a sieve over a bowl; let stand 5 minutes. Reserve 2 tablespoons liquid. Discard remaining liquid. Combine reserved liquid, solids, and 1/8 teaspoon salt in a small bowl.
- Combine remaining 4 teaspoons vinegar, remaining 1/4 teaspoon salt, peas, mint, 3 tablespoons oil, and 1/4 teaspoon pepper in the bowl of a food processor; pulse until spreadable but still slightly coarse.
- Place about 1 tablespoon pea mixture on each toasted bread slice. Top each piece with about 1 teaspoon ricotta mixture. Sprinkle toasts evenly with remaining 1/4 teaspoon pepper, and drizzle with remaining 1 tablespoon oil.
SWEET PEA AND RICOTTA CROSTINI RECIPE - REAL SIMPLE
From realsimple.com
3/5 (82)Total Time 20 minsServings 16Calories 98 per serving
- Heat oven to 375° F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, 10 to 12 minutes.
- Meanwhile, in a food processor fitted with the metal blade, puree the peas, ricotta, scallion, and Parmesan with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper, scraping down the sides of the bowl occasionally, until the Parmesan is broken down and the mixture is nearly smooth.
SPRING SWEET PEA CROSTINI - NO SPOON NECESSARY
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4.9/5 (11)Total Time 20 minsCategory Appetizer, Snack, StarterCalories 76 per serving
- For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt.
- In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside.
- For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes.
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