Crostini with Pea Shoots and Strawberries

Crostini with Pea Shoots and Strawberries

Makes 15
1/2 cup sliced strawberries
1/4 teaspoon Balsamic vinegar
3/4 cup ricotta
1/2 teaspoon grated lemon zest
15 (1/3-inch) slices cut from a baguette
2 tablespoons extra virgin olive oil
1 cup pea shoots or tendrils
Flaky finishing salt
Freshly cracked black pepper

Preheat oven to 375°F.

In a small bowl, combine strawberries and Balsamic vinegar.

In a separate small bowl, combine ricotta and lemon zest.

Arrange baguette slices in a single layer on a baking sheet and brush both sides with olive oil. Bake until toasted, about 10-12 minutes.

Spread each toast with ricotta and top with pea shoots and strawberries. Sprinkle with salt and pepper and serve

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