Sweet Pea Salad And Ricotta Cheese Crostini Recipes

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PEA AND RICOTTA CROSTINI



Pea and Ricotta Crostini image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 French baguette, sliced 1/2 inch on the bias
1/4 teaspoon chili oil
1 whole clove garlic plus 1/4 teaspoon minced garlic
1 cup shelled fresh or frozen peas
3/4 cup ricotta cheese
1/4 cup fresh goat cheese
2 tablespoons coarsely grated Parmesan, plus freshly grated for garnish
1 teaspoon lemon zest
Sea salt

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.

RICOTTA CROSTINI WITH EDIBLE FLOWERS



Ricotta Crostini with Edible Flowers image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
1 cup frozen sweet peas
2/3 cup sugar snap peas, trimmed and halved
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
3 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice
Freshly ground pepper
6 thick slices ciabatta bread
1/2 cup pea shoots, trimmed
Edible flowers, for garnish

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the sweet peas and cook until bright green, about 30 seconds. Remove to a colander using a slotted spoon and run under cold water until cool. Blot dry with paper towels. Return the saucepan of water to a boil and repeat with the sugar snap peas; remove, run under cold water until cool and blot dry.
  • Preheat the broiler. Pulse all but 2 tablespoons of the sweet peas in a food processor with the ricotta, parmesan, 2 tablespoons olive oil, the lemon zest, a large pinch of salt and a few grinds of pepper until smooth.
  • Arrange the ciabatta on a baking sheet and broil until toasted and charred around the edges, 1 to 2 minutes per side. Spread the ricotta mixture on the toasts.
  • Combine the reserved sweet peas with the sugar snap peas, pea shoots, lemon juice and the remaining 1 tablespoon olive oil in a bowl. Toss well and season with salt and pepper. Divide the pea mixture among the crostini and top with edible flowers.

SWEET PEA CROSTINI



Sweet Pea Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups chicken broth or water
1 teaspoon red pepper flakes
1 (16-ounce) bag frozen peas
1/4 cup fresh chopped mint
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
3 ounces finely diced prosciutto
1 baguette, sliced into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
3 to 4 cloves garlic

Steps:

  • For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
  • saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve.
  • Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
  • Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
  • To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.

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