Special Diet

Crostini with Pea & Ricotta Pesto

prep 10 mins, plus cooling cook 10 mins
  • 1 small French stick, sliced
  • 3 tablespoons extra virgin olive oil, plus extra to serve
  • 250 g (8 oz) fresh or frozen shelled peas
  • 1 small garlic clove, crushed
  • 50 g (2 oz) ricotta cheese
  • juice of ½ lemon
  • 1 tablespoon chopped mint
  • 15 g (½ oz) Parmesan cheese, freshly grated
  • salt and black pepper

Lay the bread slices on a baking sheet, brush lightly with 1 tablespoon of the oil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 5–6 minutes until crisp and golden. Leave to cool on a wire rack while you prepare the pesto.

Cook the peas in a saucepan of lightly salted boiling water for 3 minutes. Drain and immediately refresh under cold water. Put the peas in a food processor, add the remaining oil, the garlic, ricotta, lemon juice, mint, Parmesan and salt and pepper and process until fairly smooth.

Spread the crostini with the pesto and serve drizzled with oil.

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