This is the "green" dip that has made its rounds at the open house!
1/3 cup extra-virgin olive oil
1 cup fresh peas
1 cup ricotta cheese (or firm tofu)
1/4 cup ginely grated Parmesan Reggiano cheese
3 tbsp packed fresh mint leaves
2 tsp lemon juice
1 clove garlic, minced
1/2 tsp salt and pepper
- Cut baguette into 1/2" thick slices; arrange on baking sheet. Brush with 2 tbsp of the oil. Broil the bread, turning once, until golden and crisp. Set aside crostini.
- In a food processor, puree the peas with the ricotta until a chunkier texture. Add mint, lemon juice, garlic and salt & pepper. Puree until smooth.
- Spread on top of each crostini and serve with curls of Parmesan Reggiano on top (optional)