Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
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  • 1 star values: 0

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.

Adam Hickman
Recipe by Cooking Light April 2015

Gallery

Credit: Brain Woodcock; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
16 mins
total:
25 mins
Yield:
Serves 12 (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

126 calories; fat 6.7g; saturated fat 1.9g; mono fat 3.9g; poly fat 0.6g; protein 4g; carbohydrates 12g; fiber 1g; cholesterol 5mg; iron 1mg; sodium 188mg; calcium 62mg.
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