Spring Pea Crostini Recipes

SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS

Spring Pea and Ricotta Crostini with Fava Beans image

"When fava beans are in season, there's nothing like them. Pairing favas with creamy, cheesy peas makes for a yummy bite," says Anne.

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 1/2 cups shelled English peas
1 cup shelled fava beans
1 cup ricotta cheese
1/4 cup freshly grated parmigiano, plus more shaved for topping
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon zest
1 baguette, sliced 1/4 inch thick
Flaky sea salt, for topping

Steps:

Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

PEA PESTO CROSTINI

Pea Pesto Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

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.

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