Sweet pea salad and ricotta cheese crostini
- Preparation Time10 mins
- Cooking Time6 mins
- Serves4
- DifficultyEasy
2 cups fresh sweet peas
1/4 cup minced shallot
1 tablespoon minced garlic
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 teaspoon lemon, zested
1 lemon, juiced
Olive oil, for brushing
1) Preheat griddle to medium.
2) In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
3) Brush focaccia squares with remaining oil. Griddle on each side for 2 to 3 minutes until well marked. Remove from the griddle to a serving platter.
4) Spread ricotta cheese on each square and top with sweet pea salad.
2) In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
3) Brush focaccia squares with remaining oil. Griddle on each side for 2 to 3 minutes until well marked. Remove from the griddle to a serving platter.
4) Spread ricotta cheese on each square and top with sweet pea salad.