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Spring Pea Crostini

Jenni
This easy appetizer is the perfect thing to grab last minute from the grocery store and whip up for your next Spring brunch or potluck. It'll get raving reviews.
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Ingredients
  

  • 1 large French Baguette
  • 16 oz Ricotta
  • 8 oz Parmigiano Reggiano grated
  • 2 Zest of Lemons
  • 1 cup Pea Sprouts
  • 2-3 tbsp olive oil drizzle optional
  • 1 tsp pepper
  • 1 tsp salt (or to taste)
  • 1/4 cup edible flowers
  • 16 oz Frozen Peas

Instructions
 

  • Slice French Baguette thinly, brush with olive oil, and toast under broiler until just toasted. It only took mine around 2 minutes to be perfectly toasted.
  • Add the full 16 oz Ricotta, 1 cup of grated Parmigiano Reggiano, Zest of two lemons, salt, and pepper to taste into a mixing bowl and mix until well incorporated with a large spoon.
  • If you really like lemon, I suggest adding the juice of 1 lemon to the mixture for an extra pop of flavor!
  • Prep fresh peas by dropping into boiling water and letting them cook for 1 minute then straining them into a bowl of ice water. Prep frozen peas by running hot water over them until no longer frozen.
  • Place a spoonful of the ricotta mixture on a slice of toasted baguette and spread with the back of the spoon. Top with peas.
  • Garnish with pea shoots, a drizzle of good quality olive oil, and edible flowers for a special treat.