Spring Pea, Ricotta, And Basil Crostini

Ingredients

• 1 cup water
• 1 teaspoon salt
• 1 1/2 cups shelling peas
• preferably English (about 1 1/4 pounds
• or use large-size frozen peas)
• 1/4 cup plus 1 tablespoon coarsely chopped fresh basil (about 30 leaves)
• 2 tablespoons olive oil plus extra for brushing
• 2 tablespoons ricotta cheese
• Salt and freshly ground pepper
• 1 sourdough baguette

Instructions

1. Preheat the broiler.
2. In a small pot, bring the water and salt to a boil.
3. Add the peas and cook for 4 minutes.
4. Drain and rinse under cold water to stop the cooking process.
5. Pat dry.
6. In a food processor, combine the peas, the 1/4 cup basil, oil, cheese, and salt and pepper.
7. Process until creamy.
8. Taste and add more salt or pepper as needed.
9. Cut the baguette into sixteen 1/4-inch-wide slices.
10. Place the bread slices on a baking sheet and spray or brush them on both sides with olive oil.
11. Broil until the bread is a light golden-brown color, 1 to 2 minutes.
12. Turn slices and repeat.
13. (Watch carefully, as bread can burn easily.)
14. Remove from broiler and let cool.
15. To assemble, spread about 1 tablespoon of the pea mixture on each slice of bread.
16. Sprinkle with remaining chopped basil.
17. Serve immediately.