Crushed Pea and Mint Crostini with Whipped Ricotta
Makes 4 large pieces or 6 smaller ones
200g frozen peas
A good handful of fresh mint leaves, roughly finely
Extra virgin olive oil
200g fresh whole milk ricotta
1 loaf of ciabatta, sliced into 1cm slices (depending on the size you may not use the whole loaf)
½ – 1 clove of garlic, peeled and cut in half
Handful of rocket
Zest of 1 lemon
Parmesan or pecorino cheese
Boil a saucepan of water and put the peas in to defrost. Once they’re ready, drain the water and put the peas back in the pan on a low-medium heat with the chopped mint and a good glug of olive oil. Season generously then roughly crush the peas using a potato masher or the back of a fork so that the flavours come together. Taste for seasoning, turn the heat off and set aside.
Put the ricotta in a mixing bowl with a pinch of salt and beat with an electric whisk for a minute or two until smooth.
Grill the sliced bread until golden and crispy then, while they're are still hot, brush the tops with olive oil and rub gently with the cut side of the garlic.
Dollop ricotta on to each slice of bread using the back of a spoon to spread it to the edges. Top with the crushed peas and a few leaves of rocket.
Finish with lemon zest, shards of Parmesan/ pecorino and a drizzle of olive oil. Serve immediately.