These easy-peasy crostini are fantastically fresh and a cinch to whip together. With savory, cheesy, creamy-dreamy sweet pea and ricotta puree, herbaceous spring onion gremolata and crunchy pine nuts, these crostini taste like a big bite of spring!
Course: Appetizer, Snack, starter
Cuisine: American, Fusion
Keyword: crostini, gremoloata, pea, ricotta, spring, spring onion, sweet pea
½CupRomano Cheese– grated, plus more for topping (can sub parmesan)
Pine Nuts, to taste
Lemon Zest, to taste
2/3CupSpring Onions– 1/3 cup of each white and green parts, separated, thinly sliced
1TBSExtra Virgin Olive Oil
Sea Salt, to taste
Preheat oven to 400 degrees.
For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt.
In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside.
For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes.
Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.
Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.
*Yield: About 20 crostini *Sweet Pea & Ricotta Puree Yield: Roughly 2 ½ Cups *If you can't find spring onions, substitute scallions in equal amount