Ricotta cheese is a fresh, soft and creamy cheese with a mild and refreshing taste. FoodGrizzly has only had ricotta in lasagna so this week’s World Cheese Tour was a good excuse to try Ricotta a new way. The recipe is similar to a pesto and peas and some really great freshness. Again this weeks cheese recipe is pulled from the ‘The All American Cheese and Wine Book
Ingredients:
- 1 cup water
- 1 teaspoon salt
- 1 1/2 cups peas
- 1/4 cup fresh basil
- 2 tablespoons olive oil
- 2 tablespoons ricotta cheese
- salt and ground pepper
- 1 baguette
Directions:
- Heat the broiler.
- Bring the water and salt to a boil. Add the peas and cook for 4-5 minutes. Rinse under cold water and dry.
- In a food processor, combine the peas, 1/4 cup basil, oil, cheese, salt and pepper. Process until creamy.
- Cut the baguette into 1/4 slices. Place slices on a baking sheet and brush both sides with olive oil. Broil until golden brown, 1-2 minutes, turn, and repeat. Remove from broiler to cool.
- To assemble, spread 1 teaspoon of the pea ricotta mixture on a crostini. Sprinkle with remaining basil.
- Serves 4.
