Crostini with Ricotta and Pea Shoots
Crostini with Ricotta and Pea Shoots
- 8- 1/2″ thick slices baguette
- extra-virgin olive oil
- ½ cup fresh whole milk ricotta
- sea salt and freshly ground black pepper
- ¼ cup finely chopped ramps or green garlic, scallions, bulbs and stems only
- 1 tablespoon finely chopped mint leaves
- 1/2 teaspoon finely grated lemon zest and ½ lemon
- generous handful pea shoots
Preheat oven to 400 F. Lightly brush baguette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove. Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in onion, mint and lemon zest. Spread ricotta on baguette slices. Top crostini with a generous pinch of pea shoots. Drizzle with olive oil, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
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