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.
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 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 OF FAVA BEAN PUREE, FRESH RICOTTA, AND MOREL MUSHROOMS
Provided by Food Network
Categories appetizer
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes.
- With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.
- In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste.
- Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel.
FAVA BEANS AND PEAS WITH MINT, BASIL, LEMON RICOTTA ON CROSTINI FOR ST. JOSEPH'S DAY
The luscious flavors of Spring! Freshly shucked fava beans and peas nestled on a bed of fluffy, lemon-scented ricotta cheese, and grilled Italian toasts. This is so easy and flavorful. The secret is using fresh fava beans.
Provided by Homemade Italian Cooking with Cara
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Shell the fresh fava beans. Boil them in a pot for 2 minutes on the stove, and then dunk in an ice bath to stop the cooking. You don't want them mushy. Once cooled it is easy to pull off the outer skin to reveal the delicious bright green fava bean inside.
- In a small bowl, grate lemon zest to the Ricotta cheese. Add juice of half lemon, olive oil, salt and black pepper. Mix and refrigerate to chill.
- Saute the garlic, fava beans and peas in a tablespoon of olive oil in a pan on the stove for 2-3 minutes. Add salt, red & black peppers, mint, and basil. Turn off the heat.
- Brush olive oil on both sides of the sliced bread and toast in a grill pan.
- To assemble, place a dollop of the lemon ricotta on a toasted bread slice, top with a tablespoon of fava beans. Garnish with fresh basil/mint.
CROSTINI WITH FAVA BEANS AND RICOTTA SALATA
I took a cooking class with Tori Ritchie and this is one of her recipes. It is fantastic!! Instead of ricotta salata you can use crumbled feta cheese or a young pecorino. You will not be disappointed!
Provided by susie cooks
Categories < 30 Mins
Time 30m
Yield 12 crostini
Number Of Ingredients 7
Steps:
- Shell the fava beans and drop them in boiling water for 2 minutes. Drain, then pop the inner bean out of its skin.
- Gently mix the fava beans, cheese, 2 tablespoons olive oil, thyme and lemon zest in a bowl. Season with salt and pepper and set aside.
- Brush both sides of the bread slices with oil and broil, turning once, until they are golden.
- To serve, top bread slices with fava bean mixture.
Nutrition Facts : Calories 144.6, Fat 6, SaturatedFat 1.2, Cholesterol 2.6, Sodium 123.1, Carbohydrate 17.6, Fiber 2.6, Sugar 0.9, Protein 5.2
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