Impress your company with this easy-to-prepare appetizer. Making your own ricotta is incredibly simple and doesn't require special equipment. Our microwave trick is foolproof. The pea mixture is quick and easy to make, but you can also mix it up ahead, along with toasting the bread, so that you can simply assemble the crostini when you are ready to serve your guests.
Combine milk, yogurt, and 2 teaspoons vinegar in a microwave-safe bowl, stirring with a whisk. Microwave at HIGH for 4 minutes. Gently stir to form small curds. Strain mixture through a sieve over a bowl; let stand 5 minutes. Reserve 2 tablespoons liquid. Discard remaining liquid. Combine reserved liquid, solids, and 1/8 teaspoon salt in a small bowl.
Combine remaining 4 teaspoons vinegar, remaining 1/4 teaspoon salt, peas, mint, 3 tablespoons oil, and 1/4 teaspoon pepper in the bowl of a food processor; pulse until spreadable but still slightly coarse.
Place about 1 tablespoon pea mixture on each toasted bread slice. Top each piece with about 1 teaspoon ricotta mixture. Sprinkle toasts evenly with remaining 1/4 teaspoon pepper, and drizzle with remaining 1 tablespoon oil.
...which is the reason I saved it in the first place. So easy! Please, Cooking Light, tell us how to make a larger recipe...what's the microwave cooking time? I actually haven't tried the pea crostini recipe yet, but after seeing the other reviews for it, I will try it.
This is a simple springtime recipe. The ricotta is simple to make and the fact that it calls for frozen peas makes it a friendly recipe to whip up at the last minute. would be great for a Derby party next weekend.
Made this to bring to a cocktail party, it was lovely and delicious and easy to make ahead. I made a few of them on the crostini and set them out on a plate, and then just had the remaining pea mixture and the ricotta in small bowls for people to assemble themselves. The mint and the white wine vinegar really makes this tasty; be sure you use a vinegar you really like!
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