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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
tablespoons Olive Oil
ounces Frozen Peas, blanched and cooled
cup Grated Parmesan
Salt and Pepper to taste
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