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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Ricotta and Pea Crostini with Tarragon and Pink Peppercorns

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Ricotta and Pea Crostini with Tarragon and Pink Peppercorns Empty Ricotta and Pea Crostini with Tarragon and Pink Peppercorns

    Post by Lobo Fri 05 Feb 2016, 11:33 pm

    Ricotta and Pea Crostini with Tarragon and Pink Peppercorns Img91l
    Ricotta and Pea Crostini with Tarragon and Pink Peppercorns
    Ricotta and Pea Crostini with Tarragon and Pink Peppercorns Translucent
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    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Servings: 8
    This delicately flavored and out-of-the-ordinary appetizer is a welcome addition to a spring dinner or cocktail party. Whole-grain bread is delicious for the crostini, but a traditional French baguette works nicely as well.






    • 86

    Ingredients:


    • 2 Tbs. extra-virgin olive oil, plus more for brushing
    • 1 green onion, sliced
    • 1 Tbs. sliced green garlic, or 1 garlic clove, chopped
    • 1 1/2 cups shelled English peas
    • 1 1/2 Tbs. minced fresh tarragon, plus whole leaves for garnish
    • 1/3 cup water
    • Kosher salt, to taste
    • 3/4 cup ricotta cheese
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • Freshly ground pepper, to taste
    • 24 thin baguette slices
    • Pink peppercorns for garnish

    Directions:

    Preheat an oven to 400°F.

    In a heavy fry pan over medium heat, warm the 2 Tbs. olive oil. Add the green onion and green garlic and sauté until tender, about 1 minute. Add the peas and the 1 1/2 Tbs. minced tarragon and stir to coat. Add the water and a sprinkle of salt, and cook until the peas are tender and almost all of the water has evaporated, about 7 minutes. Remove from the heat and let cool slightly.

    Transfer the pea mixture to a food processor, add the ricotta and Parmigiano-Reggiano and process until smooth. Season with salt and pepper. (The mixture can be covered and refrigerated for up to 2 days before continuing.)

    Arrange the baguette slices on a large rimmed baking sheet. Brush the slices lightly with olive oil. Transfer to the oven and bake until lightly toasted, about 8 minutes.

    Spread the toasts thickly with the pea puree and return them to the baking sheet. Transfer to the oven and heat just until the puree is warmed through, about 7 minutes.

    Arrange the crostini on a platter, sprinkle with some pink peppercorns and tarragon leaves and serve immediately. Makes 24 crostini.

    Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelly (Weldon Owen, 2013).

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