Lunch: Sweet Pea Crostini with Ricotta Recipe | Myrecipes

Recipe by Adam Hickman Impress your company with this easy-to-prepare appetizer. Making your own ricotta is incredibly simple and doesn't require special equipment. Our microwave trick is foolproof. The pea mixture is quick and easy to make, but you can

Ingredients

2 cups whole milk
1/3 cup plain Greek yogurt
2 tablespoons white wine vinegar, divided
3/8 teaspoon kosher salt, divided
10 ounce frozen green peas, thawed
1 cup fresh mint leaves
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
24 (about 1/4-inch-thick) slices baguette, toasted (about 6 ounces)

Instructions

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.

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