Sweet Pea Crostini With Ricotta

• 2 cups whole milk
• 1/3 cup plain Greek yogurt
• 2 tablespoons white wine vinegar, divided
• 3/8 teaspoon kosher salt, divided
• 10 ounce frozen green peas, thawed
• 1 cup fresh mint leaves
• 1/4 cup extra-virgin olive oil, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 24 (about 1/4-inch-thick) slices baguette, toasted (about 6 ounces)

1. Combine milk, yogurt, and 2 teaspoons vinegar in a microwave-safe bowl, stirring with a whisk. Microwave at HIGH for 4 minutes. Gently stir to form small curds. Strain mixture through a sieve over a bowl; let stand 5 minutes. Reserve 2 tablespoons liquid. Discard remaining liquid. Combine reserved liquid, solids, and 1/8 teaspoon salt in a small bowl.
2. Combine remaining 4 teaspoons vinegar, remaining 1/4 teaspoon salt, peas, mint, 3 tablespoons oil, and 1/4 teaspoon pepper in the bowl of a food processor; pulse until spreadable but still slightly coarse.
3. Place about 1 tablespoon pea mixture on each toasted bread slice. Top each piece with about 1 teaspoon ricotta mixture. Sprinkle toasts evenly with remaining 1/4 teaspoon pepper, and drizzle with remaining 1 tablespoon oil.

milk, yogurt, white wine vinegar, kosher salt, green peas, mint, extravirgin olive oil, freshly ground black pepper, baguette

Taken from www.myrecipes.com/recipe/sweet-pea-crostini-ricotta (may not work)