Tuesday, August 24, 2010

Hors d'oeuvres - Spring Pea, Ricotta, and Basil Crostini (16 crostini)

1 cup water
1 t salt
1 1/2 cups shelling peas, preferably English (abt 1 1/4 pounds)
1/4 cup + 1 T coarsely chopped basil (about 30 leaves
2 T evoo +
2 T ricotta cheese
S & P
1 baguette
Preheat broiler.  In a small pot, bring water and salt to boil, add peas and cook for 4 mins.  Drain and rinse under cold water, pat dry.  In food processor, combine peas, 1/4 cup basil, oil, cheese, and s & p.  Process until creamy.  Taste and add more salt or pepper as needed.
Cut baguette into 16 1/4" slices.  Place on baking sheet and spray or brush with evoo on both sides. Broil until light golden btown, 1-2 mins.  Turn slices and repeat.  Watch carefully as bread can burn easily.  Remove from broiler and let cool.  Spread about 1 T of pea mixture on each slice.  Sprinkle with remaining chopped basil. Serve immediately.


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