RICOTTA CROSTINI WITH EDIBLE FLOWERS

Ricotta Crostini with Edible Flowers image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

Previous Next

Kosher salt
1 cup frozen sweet peas
2/3 cup sugar snap peas, trimmed and halved
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
3 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice
Freshly ground pepper
6 thick slices ciabatta bread
1/2 cup pea shoots, trimmed
Edible flowers, for garnish

Steps:

Bring a medium saucepan of salted water to a boil. Add the sweet peas and cook until bright green, about 30 seconds. Remove to a colander using a slotted spoon and run under cold water until cool. Blot dry with paper towels. Return the saucepan of water to a boil and repeat with the sugar snap peas; remove, run under cold water until cool and blot dry.
Preheat the broiler. Pulse all but 2 tablespoons of the sweet peas in a food processor with the ricotta, parmesan, 2 tablespoons olive oil, the lemon zest, a large pinch of salt and a few grinds of pepper until smooth.
Arrange the ciabatta on a baking sheet and broil until toasted and charred around the edges, 1 to 2 minutes per side. Spread the ricotta mixture on the toasts.
Combine the reserved sweet peas with the sugar snap peas, pea shoots, lemon juice and the remaining 1 tablespoon olive oil in a bowl. Toss well and season with salt and pepper. Divide the pea mixture among the crostini and top with edible flowers.