Crostini With Pea Purée Rocket Broad Beans Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
• Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
• Spread the pea puree over the toasts and serve.

Steps:

• Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
• If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
• Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
• To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.

Steps:

• Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
• In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
• Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
• Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

Steps:

• For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
• For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
• Top with tomato halves and serve.
• *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Steps:

• For the Sweet Peas: Warm the chicken broth and red pepper flakes in a medium
• saucepan over medium-high heat until the broth boils. Add the frozen peas and cook until the peas are tender, about 5 minutes. Drain the peas in a mesh sieve.
• Place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.
• Meanwhile, for the crostini: Preheat the oven to 375 degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Using a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic.
• To finish, whip the cream until stiff peaks form. Fold the whipped cream into the pea puree. Top each of the crostini with about 1 tablespoon of pea puree. Sprinkle with a bit of the diced prosciutto. Serve immediately.