Pea Salad & Ricotta Crostinis

Pea Salad & Ricotta Crostinis



Prep Time: 20 Min

Cook Time: 6 - 10 Min

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1. Bring a small pot of cold water to a boil over medium high heat. Once boiled, add the peas & lima beans. Stir and cook 4 – 5 minutes until bright and green. Strain and set into a bowl of cold water to stop further cooking. Strain again and set aside.

 

1. To a medium sized mixing bowl, add the strained & cooled peas and lima beans. Add the red onions, parsley, basil, salt, pepper flakes, and pepper to taste. Add the zest of the entire lemon and the juice of half of it. Stir to combine. Set aside.

 

1. Preheat the grill (I used an indoor grill) and begin grilling your bread slices. As the bread comes out grilled to your desired doneness, rub each side with the clove of garlic and set onto a cutting board. Continue until all bread is grilled.

 

1. For service, spoon at least a tbsp. of ricotta on to the grilled bread gently smearing it across the slice. Top with a heaping spoonful of the pea salad and a sprinkle of sea salt / pepper. Use a potato peeler to thinly slice the mozzarella and place a thin piece on top of the crostini.

 

1. ENJOY!

                Grocery List

• 1 Loaf French Bread, sliced into equal sized slices (10 – 12)
• 1 ½ C Fresh / Frozen Peas
• 1 C Frozen Lima Beans
• ½ Red Onion, thinly sliced
• ¼ C Fresh Parsley, chopped
• 7 – 10 Basil leaves, roughly chopped
• 1 Lemon
• ½ Tsp. Sea Salt
• Cracked Pepper
• ½ Tsp. Red Pepper Flakes
• 1 clove Garlic
• Ricotta Cheese
• Brick Mozzarella