Rated 5.0 stars by 1 users
Appetizer
Italian
About 35 crostini
25 minutes
0 minutes
1 cup canned sweet peas
1 fresh lemon, juiced and zested, divided
1 teaspoon black pepper, divided to taste
1 teaspoon salt, divided to taste
3 Melissa’s Steamed Baby Beets, sliced thin
1 tablespoon balsamic vinegar
4 fresh radishes, sliced thin
1 cup ricotta cheese
1 tablespoon fresh dill, chopped
1 teaspoon fresh mint, chopped
1 baguette, sliced ½-inch thick
2 tablespoons olive oil
5 cloves garlic, sliced in half
Combine half of the lemon juice and zest with the peas, salt and pepper to taste. Steep the sliced beets in balsamic vinegar plus a pinch of salt and pepper. Slice the radishes. Set aside until construction.
Combine the ricotta cheese with the dill and mint, plus the rest of the juice and zest. Add salt and pepper to taste.
Grill bread in a pan with olive oil and then rub with the garlic pieces.
Spread each slice of bread with ricotta, then top a few slices of beets and few pieces of radish, sprinkle the peas over each, and then garnish with a little bit more of the herbs and enjoy!
