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Field Pea-and-Radish Crostini

Photo: Brian Woodcock; Styling: Rachael Burrow

Hands-on time 15 mins
Total time 45 mins

Makes 6 servings


  • 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

How to Make It

  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.