Field Pea-And-Radish Crostini

• 3/4 cup fresh cream peas
• 1/3 cup trimmed, chopped radishes
• 1 tablespoon chopped red onion
• 1 tablespoon chopped fresh basil
• 2 teaspoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1 small garlic clove, minced
• 3/4 cup ricotta cheese
• 1 teaspoon lemon zest
• 1/4 teaspoon freshly ground black pepper
• 12 (1/2-ounce) slices French bread baguette, toasted

1. Bring a small pot of water to a boil over high heat. Add peas, reduce heat to medium-high, and cook 15 to 17 minutes or until tender. Drain; let cool 10 minutes.
2. Combine cooled peas and next 7 ingredients in a medium bowl. Combine ricotta, lemon zest, and black pepper in a second medium bowl. Spread 1 tablespoon ricotta mixture over each toast; top evenly with pea mixture.

fresh cream peas, radishes, red onion, fresh basil, extra virgin olive oil, white wine vinegar, kosher salt, garlic, ricotta cheese, lemon zest, freshly ground black pepper, bread baguette

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