Sweet Pea Salad and Ricotta Cheese Crostini

• 2 cups fresh sweet peas
• 1/4 cup minced shallot
• 1 tablespoon minced garlic
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarse black pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
• 1 teaspoon lemon, zested
• 1 lemon, juiced
• Olive oil, for brushing
• 1 loaf focaccia bread, cut into 1 1/2-inch thin squares
• 1 cup ricotta cheese

1. Preheat grill to medium.
2. In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice.
3. Stir to combine and set aside.
4. Brush focaccia squares with remaining oil.
5. Grill on each side for 2 to 3 minutes until well marked.
6. Remove from the grill to a serving platter.
7. Spread ricotta cheese on each square and top with sweet pea salad.

fresh sweet peas, shallot, garlic, kosher salt, coarse black pepper, fresh basil, fresh mint, extravirgin olive oil, lemon, lemon, olive oil, bread, ricotta cheese

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/sweet-pea-salad-and-ricotta-cheese-crostini-recipe.html (may not work)