This is my fourth recipe as part of my peas feature yet its the first one with peas in the name. I guess my true feelings have come out. Oops!
Summer is perfect for entertaining outside and I am always looking for a no-bake (almost) recipe that is quick to whip up. I love this recipe for its freshness and creaminess, the ultimate combo!
Avocado Peas Crostini with Ricotta
the perfect green summer appetizer
Ingredients
- 1/4 cup cilantro
- 1 clove garlic
- 1 avocado
- 1/2 cup fresh peas
- 1 lemon
- 1 small baguette
- 1/4 cup part skim ricotta
- pea shoots
Instructions
-
Finely chop the cilantro and mince the garlic.
-
In a medium sized bowl, add the cilantro, garlic, avocado, peas, and the juice of one lemon. Use a pastry cutter or "masher" to mash together the ingredients. Be sure to mash the peas in addition to incorporating the ingredients.
-
If the baguette is not fresh, heat up or cook the baguette. (I often used the half baked baguettes from trader joes so they are warm and soft when you need them).
-
Cut the baguette horizontally on a bias.
-
Add the pea avocado mixture to each baguette.
-
Top with a dollop of ricotta and a couple of pea shoots.
Substitutions:
since this dish has very few ingredients, substitutions would really change the essence of what it, but you can still make it gluten-free
- Gluten Free: use gluten-free bread
- Pea shoots: can’t find pea shoots? Any micro green would make an excellent addition!
Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
