Field Pea-and-Radish Crostini

Coastal Living
Field Pea-and-Radish Crostini Recipe

Photo: Brian Woodcock; Styling: Rachael Burrow

Makes 6 servings


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3/4 cup fresh cream peas
1/3 cup trimmed, chopped radishes
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt
1 small garlic clove, minced
3/4 cup ricotta cheese
1 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
12 (1/2-ounce) slices French bread baguette, toasted


Hands-on: 15 Minutes
Total: 45 Minutes

1. Bring a small pot of water to a boil over high heat. Add peas, reduce heat to medium-high, and cook 15 to 17 minutes or until tender. Drain; let cool 10 minutes.

2. Combine cooled peas and next 7 ingredients in a medium bowl. Combine ricotta, lemon zest, and black pepper in a second medium bowl. Spread 1 tablespoon ricotta mixture over each toast; top evenly with pea mixture.

Created date

March 2015