I wanted to try a new appetizer for dinner guests coming over. This recipe seemed like a risk (peas? as an app?), but it intrigued me. Plus I had some peas in the freezer this would finish off and free up some room. Freezer rom is at a premium!
I was so pleasantly surprised with this one! I had 4! The uniqueness of it alone impressed my guests and it was fairly easy-to-prepare. I made it ahead of time which helped. Not everyone loved it, but no one disliked it, if that makes sense. Can’t please everyone every time, LOL.
Photo: Brain Woodcock; Styling: Missie Neville Crawford
- 2 cups whole milk
- 1/3 cup plain Greek yogurt
- 2 teaspoons white wine vinegar
- 1/8 teaspoon kosher salt
1. Combine milk, yogurt, and 2 teaspoons vinegar in a microwave-safe bowl, stirring with a whisk. Microwave at HIGH for 4 minutes. Gently stir to form small curds. Strain mixture through a sieve over a bowl; let stand 5 minutes. Reserve 2 tablespoons liquid. Discard remaining liquid. Combine reserved liquid, solids, and 1/8 teaspoon salt in a small bowl.
Note: I bought the ricotta rather then make it to save save time and effort.
Rest of recipe:
- 4 teaspoons white wine vinegar
- 3/8 teaspoon kosher salt
- 10 ounce frozen green peas, thawed
- 1 cup fresh mint leaves
- 1/4 cup extra-virgin olive oil, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 24 (about 1/4-inch-thick) slices baguette, toasted (about 6 ounces)
- Combine vinegar, salt, peas, mint, 3 tablespoons oil, and 1/4 teaspoon pepper in a food processor; pulse until spreadable, but still slightly coarse.
- Place about 1 tablespoon pea mixture on each toasted bread slice. Top each piece with about 1 teaspoon ricotta mixture. Sprinkle toasts evenly with remaining 1/4 teaspoon pepper, and drizzle with remaining 1 tablespoon oil.
Recipe from: Sweet Pea Crostini with Ricotta