Authentic Suburban Gourmet: Smashed Pea and Ricotta Crostini

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You know I adore a great Crostini.  How about you?  This week for Friday Night Bites, I have a
simple yet sophisticated Crostini to share with all of you.  It is a Smashed Pea and Ricotta
Crostini.  The bright green color of the
pea along with the creamy white color of the ricotta and the garnish of the lemon
zest make this one dynamite appetizer. 
It is super simple to make and would pair beautifully with a French
Rose, Sauvignon Blanc or Dry Riesling.

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I am a bit obsessed with Rose wine these days.  I know it is quite in vogue but it is one
darn good wine.  I fancy the French
varietals and pick a few up when I hit my local wine shop to always have on
hand.  Hubby has not quite had the
affinity that I do for this delightful wine, but he did enjoy a glass a few
weeks ago and was pleasantly surprised. 
I may just make a convert out of him yet.  Smile.

Hubby and I are still getting adjusted to our new puppies –
Marty and Stewart.  I introduced you to
them in my last post.  I call them affectionately
the “furry terrorists”.  We have had them
now for 2 weeks and the potty training is a bit draining.  It had been over 14 years since we did this for
our beloved Max.  I sure hope this phase
goes quick – my patience is certainly being tested.  If anyone has any tricks on potty training
puppies, PLEASE feel free to share.

In the meantime, hubby and I are so looking forward to this
week’s Friday Night Bites.  We will sit
out in the backyard and watch the pups run around like crazy people and
hopefully get tuckered out.  Smile.

Smashed Pea and
Ricotta Crostini

Makes 16

Baguette, 16 half inch slices

Olive Oil, for brushing

1 Cup English Peas

1 teaspoon vinegar

5 Tablespoons Olive Oil

2 Tablespoon Parmesan Cheese

1 Garlic Clove, minced

½ teaspoon salt

1 Tablespoon Lemon Zest

1 Tablespoon Mint, chiffonade

½ Cup Ricotta Cheese

Slice 16 pieces of the baguette and brush each side with
olive oil. Lay onto a cookie sheet and toast under the broiler until golden
brown on each side.  Flip over to brown
other side.  Remove and set aside.

In a medium pot add 2 cups of water and bring to a
boil.  Add 1 teaspoon vinegar to the
water.  Next add the peas and boil for 2
minutes.  Remove and place into a
strainer to drain. 

Add the peas to a food processor along with the 5
tablespoons of olive oil, parmesan cheese, garlic and salt.  Pulse until smooth but still had small pieces
of the pea present.

To prepare, lay the toasted Crostini onto a platter.  Use a spoon to spread about 2 teaspoons or
less of the pea mixture onto each Crostini. 
Next add a dollop of the ricotta to each one and garnish with a bit of
the lemon zest and mint.  Serve and

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