AuthorSamuel Dietzmann*Yield: About 20 crostini*
Sweet Pea & Ricotta Puree Yield: Roughly 2 ½ Cups
*If you can't find spring onions, substitute scallions in equal amount
Preheat oven to 400 degrees.
Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt.
In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside.
Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes.
In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.
Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.
Ingredients
Directions
Preheat oven to 400 degrees.
Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt.
In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside.
Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes.
In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.
Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.
