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Asparagus or pea crostini
This is sure to be a crowd-pleaser!
SERVES
8
TO
9
Ingredients
- 1 Boulart ciabatta cut into 6 millimeter rounds and toasted or grilled into crostini
- 1/2 cup good ricotta or mascarpone
- 1 cup of peas or asparagus slice into fine rounds
- 1 tablespoon butter
- 1 shallot finely minced
- 1 tablespoon finely sliced flat leaf parsley
- Squeeze of lemon wedge
- 1/2 teaspoon water if needed
- Salt and pepper to taste
- Olive oil to drizzle
Directions
- In a skillet on medium high heat add the butter and shallots and cook until soft.
- Add the peas or asparagus and cook until soft as well.
- Remove from heat and add the parsley and lemon.
- Toss, season and set aside.
- Warm the crostini and smear with cheese.
- Top with pea mixture and drizzle with olive oil before serving.
