Spring Pea, Ricotta, And Basil Crostini

Course Appetizers Total Time Under 30m

Ingredients in this Recipe

1 cup water
1 sourdough baguette
1 teaspoon salt
1½ cups shelling peas, preferably English (about 1¼ pounds, or use large size frozen peas)
2 tablespoons olive oil plus extra for brushing
2 tablespoons ricotta cheese
Salt and freshly ground pepper
¼ cup plus 1 tablespoon coarsely chopped fresh basil (about 30 leaves)

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