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.
3
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.
Crostini
4
Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes.
Puree
5
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.
Crostini ASSEMBLE!
6
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
1Baguette – sliced thinly on the diagonal
2tbspOlive Oil
10ozFrozen Peas or Thawed
1Clove Roasted Garlic (Roughly Chopped)
½cupRicotta Cheese
4Chives (Roughly Sliced)
½cupRomano Cheese
½tspLemon Juice
½tspSalt
½tspPepper
⅛tspPine nuts (To Taste)
1pinchLemon Zest (To Taste)
Gremolata
⅓cupSpring Onion Greens (Thinly Sliced)
⅓cupSpring Onion Whites (Thinly Sliced)
1tbspExtra Virgin Olive oil
3tbspChives
¼cupParsley (Chopped)
1Lemon (Zested)
Sea Salt (To Taste)
Directions
1
Preheat oven to 400 degrees.
Gremolata
2
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.
3
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.
Crostini
4
Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes.
Puree
5
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.
Crostini ASSEMBLE!
6
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.
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AuthorSamuel Dietzmann
