Peas and Ricotta Crostini
by Donatella Arpaia
Heat oven to 350 degrees. Brush bread slices with olive oil, salt and pepper. Bake in oven for 15 minutes.
Place ricotta in a bowl with 1 tbs. olive oil, ½ of the lemon juice, the zest, salt and pepper. Whisk until smooth.
Open Sweet Peas Vegetable Pouch and drain. Smash ¾ of the peas and mix with remaining lemon juice, parmesan cheese, 1 tbs. herbs and salt + pepper.
Top crostini with 2 tbs. ricotta mixture, spoonful of peas. Top crostini with a few whole peas, the drizzle with olive oil and sprinkle with remaining mint and tarragon. Arrange crostini on a platter.