Ricotta Crostini with Peas and Mint

Name: Ricotta Crostini with Peas and Mint
Ingredients: 24 (1/4-inch-thick) slices, baguette; 6 tablespoons, extra-virgin olive oil, divided; 1 cup, frozen peas, thawed; 1 , small shallot, minced; 2 teaspoons, red wine vinegar; 1/2 teaspoon, table salt, divided; 1/2 teaspoon, black pepper, divided; 6 ounces (3/4 cup) whole-milk, ricotta cheese; 1/4 cup, fresh mint leaves, torn

Cheese
Breads

By Ashley Moore ･ Appears in Cook's Country December/January 2017

We want party snacks that are as easy to make as they are to enjoy.

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES Makes 24 crostini

TIME 50 minutes, plus 30 minutes cooling

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

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