Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

1 Baguette – sliced thinly on the diagonal

2 T. Olive Oil

1 (10 oz) Package Frozen Peas , thawed OR 1 ½ C. Shelled English Peas

1 Clove Roasted Garlic – roughly chopped (can substitute 1/8 tsp garlic powder)

½ Cup Ricotta Cheese

4 Chives – roughly sliced

½ Cup Romano Cheese – grated, plus more for topping (can sub parmesan)

½ tsp Lemon Juice

¼ heaping ts.p Salt

1/8 tsp. Pepper

Pine Nuts , to taste

Lemon Zest , to taste

Gremolata:

2/3 Cup Spring Onions – 1/3 cup of each white and green parts, separated, thinly sliced

1 T. Extra Virgin Olive Oil

3 T. Chives

¼ Cup Parsley – chopped

1 Lemon Zest

Sea Salt , to taste

 

Preheat oven to 400 degrees. For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt. In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside. For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes. Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.  Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.