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Author Notes: This is a favorite go of mine that I make for parties. It is inspired by a delicious pea crostini I had at Otto in New York. I had it for the first time about a year ago, and immediately went home to try to replicate the flavors. I love this recipe because it it easy to make for a crowd, and also easy to make ahead of time and just assemble it before guests arrive. Enjoy! —KateSmith
Makes 22 crostini
- 1 Large Baguette
- 2 tablespoons Olive Oil
- 1 Clove Garlic
- 15 ounces Ricotta
- 8 ounces Frozen Peas, blanched and cooled
- 1/2 cup Grated Parmesan
- Salt and Pepper to taste
- 1/4 pound Pancetta (or Bacon), thick cut and cubed
- Handful of Basil
- Handful of Mint
- For the Crostini-Pre-heat oven to 400 degrees. Slice baguette on the diagonal into 22 slices and lay flat on a sheet pan. Drizzle with olive oil and bake 7-10 minutes until golden brown. While still hot, rub the garlic over each toasted piece of bread.
- For the Pea Topping- Add Ricotta, Peas, Parmesan, Salt and Pepper to a food processor and blend until mixed well. (Should be a pale green color). Chill mixture for at least an hour, but can easily be made a day ahead of time and stored in an air tight container in the refrigerator.
- Sautee Pancetta(or bacon) over medium heat until very crisp. Remove from heat, and drain excess fat on a paper towel.
- Assemble crostini with 1 tablespoon of pea mixture and 3-4 pieces of pancetta. Either tear, or chiffonade Basil and Mint and sprinkle over the crostini. Enjoy!
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring