Name: Ricotta Crostini with Peas and Mint
Total time: 1 h 20 min
Ingredients: 24 (1/4-inch-thick) slices baguette; 6 tablespoons extra-virgin olive oil , divided; 1 cup frozen peas , thawed; 1 small shallot , minced; 2 teaspoons red wine vinegar; 1/2 teaspoon table salt , divided; 1/2 teaspoon black pepper , divided; 6 ounces (3/4 cup) whole-milk ricotta cheese; 1/4 cup fresh mint leaves , torn

Why This Recipe Works

We wanted these crostini to be as easy to make as they were to enjoy, so we broke 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 torn mint leaves.

Before You Begin

We prefer to use day-old bread for this recipe because it is easier to slice. The crostini are best topped shortly before serving. Our preferred whole-milk ricotta is BelGioioso Ricotta con Latte Whole Milk. A 12-inch demi-baguette will easily yield the 24 slices needed for this recipe.

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, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil in bowl; set aside.

Process ricotta, ¼ teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth, about 10 seconds. With processor running, slowly add remaining 2 tablespoons oil until incorporated; transfer to bowl. Spread ricotta mixture evenly on toasted baguette slices. Spoon pea mixture over ricotta and sprinkle with mint. Serve.