The warm weather has arrived which calls for a springtime update in your culinary endeavors! This crostini variation is refreshing and perfect paired with a glass (or two) of Pinot Grigio. The first time I tried something like this it was made with fava beans, however this delicious protein filled bean is not always easy to come by… so I turned to my next favorite, fresh peas, which was equally delicious! Topping this off with a creamy dollop of ricotta creates the perfect contrast and texture. Bonus: It’s a non-discriminatory dish suitable for vegetarians and carnivores alike!
Ingredients
1. 1/2 cup fresh green peas, shucked
2. 1 garlic clove, minced
3. 1/4 cup Reggiano Parmigiano, freshly grated
4. 10 thin slices of whole grain baguette
5. 1/2 cup whipped ricotta cheese
6. 1 tbsp. olive oil
7. pinch of red pepper flakes
8. S&P to taste
Directions
1. In a medium mixing bowl, combine and mash:
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Divy Amin Daily health 