Peas and Ricotta Crostini: GEMINI x PEAS
1 baguette, thinly sliced
3 tablespoons olive oil, divided
1 container (15 oz.) ricotta cheese
juice of 1 lemon, divided (about 1/4 cup total)
zest of lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz.) Libby's Sweet Peas, drained
1/4 cup grated parmesan cheese
1/2 tablespoon chopped mint
1/2 tablespoon dried tarragon
1. Heat oven 350°F. Brush bread slices with 2 tablespoons oil. Place on sheet pan and bake 5 minutes.
2. Place ricotta in medium bowl with remaining 1 tablespoon oil, 2 tablespoons lemon juice, lemon zest, salt and pepper. Whip until smooth.
3. In small bowl, add peas, remaining lemon juice, parmesan cheese, mint, and tarragon.
4. Top each bread slice with 2 tablespoons ricotta mixture and spoonful of pea mixture.