Crostini with ricotta and green pea salad

Votes: 1

How to Make - Ricotta Crostini with Green Pea Salad

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 375, total fat 22 G., saturated fats 6 G., proteins 13 G., carbohydrates 33 G., fiber 4 G., cholesterol 21 mg, sodium 426 mg, sugar 5 G.

Enjoy the wonderful combination of creamy ricotta and sweet young peas in this crispy, juicy spring appetizer. Toasted bread slices are spread with ricotta and topped with a light salad of green peas, fragrant herbs, and lemon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups fresh green peas
1/4 cup chopped shallots
1 tbsp. minced garlic
1.5 tsp salt
1.5 tsp ground black pepper
2 tbsp chopped fresh basil
2 tbsp chopped fresh mint
1 tbsp. l. olive oil + 3 tbsp. l.
1 teaspoon lemon zest
Juice of 1 lemon
Olive oil for greasing
1 focaccia, cut into 4cm squares.
1 cup ricotta

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, toasts, ricotta cheese, lemon zest, mint, basil

Cooking the dish according to the recipe:

Preheat grill to medium heat.
In a large bowl, combine the peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon olive oil, lemon zest, and lemon juice. Toss and set aside.

Brush the focaccia squares with the remaining oil. Grill for 2-3 minutes on each side, until grill marks appear.
Remove the focaccia from the grill and transfer to a serving platter. Spread each square with ricotta and top with the green pea salad.

Categories:

recipe / Calorie content of prepared meals / Picnic / Backyard Recipes / Summer dishes / Grill, barbecue / Easy Grill Recipes / Grilled flour products / Appetizers / Sandwiches / Vegetable appetizers / / Food Network - recipes