Pea Pesto Crostini

• 1 pound of fresh english peas (about 1 cup shelled)
• 1 clove of garlic, crushed
• 1/2 cup finely grated parmesan cheese
• 3-4 tablespoons extra virgin olive oil
• salt and pepper to taste
• 1 baguette sliced into cross sections
• ricotta
• additional olive oil for garnish

1. Bring a medium pot of water to a boil. Add the shelled peas to the water once boiling, and cook for 5 minutes. Drain peas, and transfer to food processor.
2. Add garlic, parmesan, salt and pepper to food processor and blend until the mixture forms a paste. Slowly drizzle in each tablespoon of olive oil, pulsing the food process along the way, until the pea pesto reaches your desired consistency. Add more olive oil for a saucy pesto, less for more of a spread.
3. Toast baguette pieces under broiler until golden brown. Spread the pea pesto on the toasts, then dollop a litte bit of ricotta on each piece. Finish with a pinch of salt, freshly ground pepper, and drizzle of olive oil. Serve immediately.

english peas, clove of garlic, parmesan cheese, extra virgin olive oil, salt, ricotta, additional olive oil

Taken from food52.com/recipes/11761-pea-pesto-crostini (may not work)