FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Spring Pea, Ricotta, And Basil Crostini

Comments

Add a comment

Ingredients

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 )

You might also like

Lemony Pasta With Ricotta, Asparagus And Peas
One Hungry Mama
Pea And Ricotta Crostini
Seven Spoons
Spring Greens Panzanella
Sunday Suppers
Ricotta Pancakes With Pancetta, Peas And Corn
Every Day with Rachael Ray
Arugula & Pea Manicotti With Toasted Pine Nuts
The Naptime Chef
Pasta With Peas, Ricotta And Lemon
Kitchenist
Ramped Up Crostini With Ricotta And Pea Shoots
Food52
Ravioli With Peas And Crispy Bacon Recipe
Real Simple
Plump Pea Dumpling Recipe
101 Cookbooks
Rigatoni With Sausage, Peas And Fresh Ricotta
Food52