I had been looking forward to making this recipe since spring because I think this is the perfect Easter dish. Bright spring peas, creamy ricotta, and salty prosciutto on top of crunchy bread makes for a perfect appetizer. I am in love with the UAV ricotta cheese that you can pick up at Pasta & Provisions, as well as the bread and prosciutto.
- 1 cup spring peas (can use fresh, blanched, or frozen, defrosted.)
- 1 baguette, sliced
- 1/4 cup olive oil
- Salt to taste
- 1 pint of fresh ricotta cheese
- Zest of 1 lemon
- 4 ounces sliced prosciutto
(If you need to blanch your peas): Bring a saucepan of salted water to a boil over high heat. Add the peas and cook until the water returns to a boil. Drain, and immediately submerge the peas in the ice water. When they have cooled, drain them again and set them aside.
Prepare crostini by slicing French bread about 1/4 inch thick and toasting in the oven. Brush with olive oil. Allow to cool.
In a small bowl, mash the peas with back of fork or food processor. Add 1 cup of the ricotta, lemon zest, and combine. Adjust salt and pepper as needed.
On each crostini, layer ricotta, pea mixture and prosciutto. (optional: drizzle extra-virgin olive oil on top before adding the prosciutto.)