Crostini with Ricotta and Spring Peas

1 baguette or other crusty bread

¼

cup olive oil

¾

teaspoon salt

¾

teaspoon freshly ground black pepper

2 teaspoons minced garlic

1 tub (14 ounces) ricotta cheese

3 tablespoons extra virgin olive oil, plus more for drizzling

1 tablespoon plus 1 teaspoon chopped mint

1 tablespoon minced shallots

1½

cups spring peas blanched in salted water, shocked and drained (see note)

2 tablespoons finely grated Parmigiano-Reggiano

1 teaspoon chopped basil

Heat the grill to medium-high

Slice baguette into 24, 3-inch oval slices, 1/4-inch thick. Brush one side of each slice with the olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Grill on both sides until toasted. Set aside.

Sprinkle 1/4 teaspoon salt over 1 teaspoon minced garlic. Chop the garlic and mash with the blade of your knife until it is a paste. In a small bowl combine the garlic paste, ricotta, 1 tablespoon extra virgin olive oil, 1 tablespoon mint, shallots and 1/2 teaspoon black pepper. Mix well. Set aside.

In another small bowl mash the spring peas with the back of a fork until there are no whole peas, and you have a mixture of pea halves and paste. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon minced garlic, 2 tablespoons extra virgin olive oil, the remaining teaspoon mint, parmesan and basil. Stir gently to combine.

Spoon about 1 tablespoon of the ricotta mixture onto a crostini. Spoon about 2 teaspoons pea mixture on top of the ricotta mixture. Repeat with remaining crostini. Drizzle extra virgin olive oil over the top as desired.

Makes 24; serves six.

"Farm to Fork: Cooking Local, Eating Fresh" by Emeril Lagasse (2010 Wiley)