Crostini with Peas, Ricotta and Spring Garlic
Along with the Radish and Chive-Butter Crostini that I mentioned last week, that same trip to the Greenmarket also inspired another menu addition: Spring Pea Crostini with Ricotta and Fresh Garlic. This bright, verdant small bite makes a colorful contrast on a plate when paired with the radish crostini. We were offering these as a small plate item as they are a great match for any beverage to kick off an evening meal.
I know that the television shows highlight the glamor and excitement of working in professional kitchens, but there’s lots of other jobs, too. Coming in on a Sunday to find a pile of smashed glasses on the floor of the kitchen (no one has yet owned up doing to this) and having to clean it up, was just one of my many tasks the in past few weeks. Others include throwing all that expired food out of the walk-in refrigerator. Think it’s not a great job to do at home; try doing it when the volume and “mystery food” factor is multiplied. Having bought fresh peas at the market, I took on another necessary but mundane cook’s task – shelling peas. Someone has to do it.
Then, I worked on the rest of the dish. I didn’t want it to be too pea-forward. (Being related to someone who absolutely, vehemently cannot stand peas, along the lines of the way that I dislike raisins in things, I am sensitive to the pea-adverse community.) The spring garlic is the stage between ramps and the bulbs that we buy year-round. It has a bright garlicky flavor with the greens lending it some of the herbaciousness that ramp tops have. Then I tempered it a bit with the ricotta to make it more spreadable on the crostini. These were another hit with the staff who tried them. Alas, I couldn’t get the non-pea-eaters among them even to take a nibble, although they did admit it was pretty to look at.
Spring Pea Crostini with Ricotta and Fresh Garlic
Prep Time: Less than 30 minutes
Serving Size: Makes about 1 pint of chive butter, enough for 40 or so crostini
Slather some of the pea-garlic-ricotta mixture on the crostini (they should be room temperature and not just out of the oven at this stage). Top with a sprinkle of microgreens and serve. The microgreens should be added at the last minute, but the crostini can be made up to 20 minutes in advance.