Smashed Pea Crostini

Tamara Stimpson

This is the "green" dip that has made its rounds at the open house!



1 baguette

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)