Pea & Ricotta Crostini
What better way to celebrate summer, than with a delicious meal and a blushing bottle of rosé?
This pairing made in heaven is the perfect way to celebrate summer. These gorgeous crostini are made of toasted baguette topped with fluffy ricotta cheese, a fragrant pea mash and glass-like shards of prosciutto crisps. These chic crostini can be served as appetizers while everyone sips on the extraordinary, petal pink L’Exubérance rosé du Clos Cantenac. This heavenly wine tastes like lemon sherbet and smells like fresh apples, fennel and white fruits. It is the perfect wine for a leisurely brunch with your loved ones.
Step 1
Prepare your Ingredients.
4 1” slices French baguette, Choose the larger Parisian baguette if possible. Cut the slices on the bias for a larger surface to garnish.
3 tablespoons Extra-Virgin Olive Oil, Get your hands on the best quality olive oil you can find. The flavour will add to the dish as a finishing ingredient.
4 thin slices Prosciutto, You can find sliced prosciutto in most grocery stores and butcher shops. You should be able to see through the slices.
2 cups garden peas, fresh or frozen.
1 French shallot, finely chopped
1 garlic clove, finely chopped
4 chives, finely chopped (keep the fine tips uncut for garnish)
2 mint springs, finely chopped (keep the tiny leaves for garnish)
4-5 watercress branches, finely chopped (keep the tiny branches for garnish)
2 tablespoons almonds, roughly chopped
1/2 lemon, zest and juice
sea salt, to taste
Freshly cracked black pepper, to taste
250 grams fresh ricotta cheese, I use a skim-milk version but you can use full fat as well.
Step 2
Preheat your oven to 375 degrees F.
Line 2 baking sheets with parchment paper.
Step 3
Put the slices of baguette on the baking sheet, drizzle with about 1 tablespoon of olive oil. Slide into the oven and set the timer for 8 minutes.
The baguette should be lightly browned, crisp on the outside, yet still tender in the middle.
Step 4
Lay the prosciutto slices on the other baking sheet and slide into the oven with the baguette.
After 8 minutes, check to see if the baguette is lightly browned and the prosciutto is crispy. You may need an additional 2 minutes on the prosciutto.
Step 5
Heat 1.5 tablespoons of olive oil in a pan over medium heat.
Step 6
Lightly brown the shallot, before adding in the minced garlic. Cook the garlic until just starting to brown, about 30 seconds.
Step 7
Pour in the peas with 1/2 cup water. Bring the peas to a gentle simmer and cook until tender. this should take about 5-6 minutes. If you overcook the peas, they will lose their beautiful green colour.
Step 8
Off the heat, mash the peas with a potato masher until they are all mushed and chunky.
Step 9
Dump the chopped herbs, lemon zest, almonds and lemon juice into the warm peas and mix well. Season with salt and pepper to taste.
Step 10
Spread 2 tablespoons of ricotta over the toasted baguette. If you used a smaller baguette, you can serve two per person and divide the ricotta accordingly.
Step 11
Spoon a generous amount of the peas over the ricotta. You’ll want to create a mound and press into place so the topping doesn’t go anywhere.
Step 12
Break the prosciutto into shards and arrange them on each crostini. I like them to be standing like little flags sticking out out the topping.
Serve!
Garnish the crostini with the reserved herbs and drizzle with remaining olive oil. You can crack some fresh pepper over each crostini if you would like.
Serve the crostini warm or at room temperature.
Pop open an impressive magnum of L’Exubérance rosé du Clos Cantenac and CHEERS!
