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Spring Pea, Ricotta, And Basil Crostini


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1 cup water

1 teaspoon salt

2 tablespoons olive oil plus extra for brushing

Salt and freshly ground pepper

1 sourdough baguette

¼ cup plus 1 tablespoon coarsely chopped fresh basil (about 30 leaves)

2 tablespoons ricotta cheese

1½ cups shelling peas , preferably English (about 1¼ pounds, or use large-size frozen peas )

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