SNOW PEA AND RICOTTA CROSTINI
Provided by Geoffrey Zakarian
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil; prepare an ice-water bath. Blanch the snow peas for 30 seconds in the boiling water, then transfer to the ice water to stop the cooking process. Drain thoroughly and set aside.
- In a medium saute pan, heat 2 tablespoons of the olive oil over medium heat. Toast the baguette slices in the pan until golden brown on both sides, about 2 minutes per side; drain on paper towels. Season with salt and pepper. While still warm, rub the sides of the toast with the garlic cloves to season.
- Combine the ricotta and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Divide the ricotta among the toasts.
- Combine the snow peas with the almonds, mint, vinegar, shallots and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper and divide among the toasts.
PEA CROSTINI
An easy pea crostini recipe with fresh spring peas, creamy feta, and fresh dill. The perfect elegant appetizer or side for spring and summer!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, then arrange baguette slices on top in a single layer. Bake until the slices are toasted and golden around the edges, about 10 minutes. Remove from the pan and set aside.
- Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl.
- Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta.
- Top each crostini with a few tablespoons of the pea mixture and serve.
Nutrition Facts : ServingSize 1 (of 12), Calories 62 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CRAB CROSTINI
Make and share this Crab Crostini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, heat olive oil over medium heat.
- Add the shallot and garlic; saute, stirring frequently, for 1 minute.
- Pour in cream and reduce by half, about 10 minutes or so, stirring very frequently.
- Take saucepan off of burner; add in cream cheese and stir until cheese is blended.
- In a small bowl, combine butter and garlic salt; stir until blended.
- Spread garlic butter on baguette slices and top with 1 tablespoon of cooled cream cheese mixture.
- Top each baguette slice with 2 tablespoons of crabmeat and sprinkle with tomato and parsley.
- Add a shake or two of salt and pepper to taste, if desired.
- Place baguettes on a baking sheet and bake 7-10 minutes at 400 degrees, or until cream cheese is bubbly and bread is crispy.
- Watch the bottom of the bread carefully so it doesn't burn.
- Serve hot.
Nutrition Facts : Calories 956.3, Fat 50.4, SaturatedFat 28.2, Cholesterol 133.7, Sodium 1432.9, Carbohydrate 103.7, Fiber 6.1, Sugar 1.2, Protein 22.3
PEA AND RICOTTA CROSTINI
Steps:
- Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
- If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
- Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
- To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.
CRAB CROSTINI WITH LEMON AND HERBS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 16 crostini
Number Of Ingredients 10
Steps:
- With a rubber spatula, mix together the creme fraiche, basil, chives, tarragon, olive oil, lemon zest, lemon juice and salt in a medium bowl. Add the crabmeat and gently fold it into the herb dressing until the crab is coated and the herbs are evenly distributed. Top each crostini with a tablespoon of the crab mixture.
PEA PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
- For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
- Top with tomato halves and serve.
- *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS
Good Food reader, Charlie, shares her seasonal, summer starter
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
- Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
- Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.
Nutrition Facts : Calories 383 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.95 milligram of sodium
CREAMY CRAB & PEA PASTA
Fresh crab is one of summer's real treats and its delicate flavour means it needs only minimal cooking
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
- Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.
Nutrition Facts : Calories 512 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.83 milligram of sodium
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