Ramped Up Crostini With Ricotta And Pea Shoots
- 8 1/2" thick slices baguette
- extra-virgin olive oil
- 1/2 cup fresh whole milk ricotta
- sea salt
- freshly ground black pepper
- 1/4 cup finely chopped ramps or green garlic, bulbs and stems only (or substitute with the bulb and pale green parts of spring onions)
- 1 tablespoon finely chopped mint leaves
- 1/2 teaspoon finely grated lemon zest
- generous handful pea shoots
- 1/2 lemon
- Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove.
- Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in ramps, mint and lemon zest. Spread ricotta on baguette slices.
- Top crostini with a generous pinch of pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
baguette, extravirgin olive oil, milk ricotta, salt, freshly ground black pepper, ramps, mint leaves, lemon zest, generous handful, lemon
Taken from food52.com/recipes/4306-ramped-up-crostini-with-ricotta-and-pea-shoots (may not work)