TLC Cooking "Emeril's Crostinis with Ricotta and Spring Peas"

Emeril's Crostinis with Ricotta and Spring Peas

YIELD 24 crostinis, about 6 servings

INGREDIENTS

1	baguette or other crusty bread
1/4 cup	olive oil
3/4 teaspoon	salt
3/4 teaspoon	freshly ground black pepper
2 cups	goat ricotta cheese
1 1/2 cup	spring peas blanched in salted water, shocked and drained
2 tablespoons	finely grated Reggiano Parmesan
1 tablespoon	minced shallots
2 teaspoons	minced garlic
3 tablespoons	extra virgin olive oil, plus more for drizzling
1 tablespoon	chopped mint plus 1 teaspoon
1 teaspoon	chopped basil

PREPARATION:

Method

Preheat the grill to medium-high. Slice baguette into 24 3-inch oval slices, 1/4-inch thick. Brush one side of each slice with the olive oil and season with 1/8 teaspoon salt and 1/8-teaspoon pepper. Grill on both sides until toasted. Set aside. In a small food processor, combine 1 cup ricotta, peas, Parmesan, shallot, garlic, olive oil, mint, basil, salt and pepper. Process until peas are pureed and mixture is combined.
To assemble, spoon about 1 tablespoon of remaining fresh ricotta onto a crostini. Spoon about 2 teaspoons pea mixture on top of the ricotta. Repeat with remaining crostinis. Drizzle extra virgin olive oil over the top as desired.
Editor's Note: Look for organic cheese and organic, locally-grown herbs, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Artisan Goat Cheese Episode of Emeril Green.

This recipe appears in: Vegetarian