WHY THIS RECIPE WORKS:
We wanted these attractive, rustic crostini to be as easy to make as they were to enjoy, so we broke down the recipe into three simple steps. We started by slicing a baguette thin and baking the slices until they were crispy. We then made a silky-smooth ricotta topping in the food processor, using a combination of ricotta cheese, extra-virgin olive oil, salt, and pepper. We topped the ricotta with vibrant peas, a bit of minced shallot, and refreshing mint leaves. We prefer to use day-old bread for this recipe because it is easier to slice. The crostini are best topped shortly before serving. A 12-inch demi-baguette will easily yield the 24 slices needed for this recipe.
MAKES: 24 crostini
TOTAL TIME: 25 minutes (plus 30 minutes cooling time)
INGREDIENTS:
- 24 (¼-inch-thick) slices baguette
- 6 tablespoons extra-virgin olive oil
- 1 cup frozen peas, thawed
- 1 small shallot, minced
- 2 teaspoons red wine vinegar
- Salt and pepper
- 6 ounces (¾ cup) whole-milk ricotta cheese
- ¼ cup fresh mint leaves, torn
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 400 degrees. Arrange baguette slices in single layer on rimmed baking sheet. Brush tops of slices with 2 tablespoons oil. Bake until golden brown and crispy, 8 to 10 minutes. Let cool completely on sheet, about 30 minutes.
- Combine peas, shallot, vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons oil in a bowl; set aside.
- Process ricotta, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, about 10 seconds. With processor running, slowly add remaining 2 tablespoons oil until incorporated.
- Spread ricotta mixture evenly on toasted baguette slices.
- Spoon pea mixture over ricotta and sprinkle with mint. Serve.
