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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | package (10 oz) | Peas, frozen | 1/2 | cup | ricotta cheese | 1 | medium (4-1/8" long) | scallions | 1 | ounce | grated parmesan | 1 | wedge or slice (1/8 of one 2-1/8" dia lemon) | lemons (optional) | 1/4 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 375 degrees F. | | 2 | Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. | | 3 | Toast until golden, about 10-12 minutes. | | 4 | Food processor: puree peas, ricotta, scallion, Parmesan with the remaining 2 tablespoons of oil, lemon juice, salt, pepper, until the Parmesan is broken down and the mixture is nearly smooth. | | 5 | Spread the pea mixture on the crostini and top with grated Parmesan, if desired. |
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