RSS
Crostini with Pea Shoots and Strawberries
Emily Ho
Crostini with Pea Shoots and Strawberries
At the farmers' market this week, I couldn't resist grabbing handfuls of pea shoots, wild with fresh young leaves and spiraling tendrils. Then my eyes, and nose, wandered over to the baskets of seascape strawberries, and I tucked those in my bag, too. Walking home, I started dreaming of ways to combine these two beautiful ingredients, and before I knew it, I was in the kitchen making these crostini.
Pea shoots, or tendrils, have a bright, sweet flavor suggestive of pea pods yet more delicate. Together with juicy strawberries and creamy, lemon-flecked ricotta on rounds of toasted baguette, the combination is a joyful bite of spring.
As with all simple, seasonal dishes like this, good ingredients are essential. Check with your local farmers' market, Asian grocery stores, or your garden for the pea shoots, and if you can't find those, feel free to substitute baby arugula or watercress. Fresh ricotta may be homemade or store-bought.
A light sprinkle of salt and pepper tops the crostini. I especially like the effect of Murray River salt, with its flaky rose-colored crystals and sweet, almost fruity flavor. Another nice finishing salt like Maldon works, too.
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.
Appetizer Recipe, California
MORE RECIPES:
- Healthy Cocktails for Outdoor Entertaining
- Edible Flowers: Fresh Posies for the Picking and Eating
- Shift to Plant Foods for Better Health and Eco-Impact
- Cremeschnitten Puff Pastry
- Strawberry-Rhubarb Strudel
- Dark Chocolate and Hazelnut Skillet Blondies
- Veal Shoulder Farsumagru
- Dial Down the Temp to Cook Healthier Meats
- Ginger-and-Lemongrass Grilled Shrimp
- Baked Fish, Spinach and Tomatoes in Foil Packets
- Healthy Fish Sticks: The Secret to Low-fat Frying
- Veggie Egg Salad
- The Latest Superfoods You Need to Know About
- Herbs That Boost Flavor and Your Health
- Shredded Kale and Romaine Salad with Quinoa, Currants and Almonds
- Flageolet Bean Salad with Carrots and Fennel
- BLT Salad: A Bacon Recipe That Won't Wreck Your Diet
- Springtime Soba with Miso Sauce
- Hoisin Ginger Baby Back Ribs
- Skinny Pork Chop Scaloppini
- Black Bean, Sweet Potato and Quinoa Chili
- Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
- 3-Grain Waffles With Fresh Strawberries
- Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes
- Vegetarian 'Philly Cheese Steak' Sandwich
- Favas and Sugar Snap Peas with Potatoes and Tarragon
- Fava Beans with Red Onion and Bacon
- Rice Cooker Red Fiesta Rice
- Yogurt-Marinated Chicken and Creamy Greek Sauce
- Fresh Pasta Rounds with Spinach-Ricotta Mousse
- Crostini with Pea Shoots and Strawberries
- A Fresh Take on Guacamole and Salsa
- Roasted Curried Chickpeas with Rosemary and Thyme
- A Memorable Mother's Day Brunch
- Cracked Pepper and Chives Bread
- Lemon Cream and Coconut Icebox Cupcakes
- 25 Ways to Make a Better Oatmeal Cookie
- Peppered Tri-Tip Roast with Chimichurri Sauce
- Marinated Swordfish With Marmalade-Ginger Glaze
- Fighting Cancer with Plant Foods
- Red Rice Salad with Apples, Walnuts and Gorgonzola
- Salads for Earth Day and Every Day
- Spinach Soup with Rosemary Croutons
- Mango Coconut Oat Muffins
- Asparagus with Walnut-Orange Pesto and Citronette
- Garlicky Roasted Red Pepper and Almond Dip
- Asparagus with Walnut Orange Pesto and Citronette
- Tri-Color Slaw with Lime Dressing
- Chicken Breasts with Mushroom Cream Sauce
- Smothered Caribbean Chicken and Rice
- Garlicky Roasted Red Pepper and Almond Dip
- Frozen Strawberry Custard
- Banana Fritters
- Beef and Portobello Mushroom Stroganoff
- Crispy Pan-Seared Salmon with Sauteed Fiddlehead Ferns
- Seared Curried Scallops With Cucumber Sauce
- Fusilli Bucati with Soft-Shell Crabs and Hot Chilies
- Waffles Worth Waking Up For
Crostini with Pea Shoots and Strawberries
Copyright © 2012 Tribune Media Services Inc.
Advertisement
|
GOURMET RECIPES
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable
- ALL RECIPES
- APPETIZERS
- SOUPS
- PASTA
- SALADS
- MAIN COURSES
- SEAFOOD
- CHICKEN
- PORK
- LAMB
- BEEF / VEAL
- VEGETARIAN
- SIDE DISHES
- DESSERT
- HEALTHY
- WOLFGANG PUCK