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Crostini With Ricotta And Spring Peas

Emerils.com
  • 45 minutes
  • Serves

INGREDIENTS

1 tsp

Basil, fresh leaves

2 tsp

Garlic

1 1/3 tbsp

Mint, fresh leaves

1 1/2 cups

Peas, spring

1 tbsp

Shallot

1

Salt and freshly ground black pepper

1/4 cup

Olive oil

3 tbsp

Olive oil, extra-virgin

1

Baguette or other crusty bread

1

Parmigiano-reggiano cheese

14 oz

Ricotta cheese, fresh store-bought or homemade

2 tablespoons finely grated