Crostini with Pea Shoots and Strawberries Recipe
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, recipes like this Crostini with Pea Shoots and Strawberries, 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 this Crostini with Pea Shoots and Strawberries. 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.

[ Also: Crostini with Chickpeas and Caramelized Tomatoes ]

Crostini with Pea Shoots and Strawberries

    Prep Time: 10 minutes

    Cook time: 12 minutes

    Yield: Makes 15 Crostini

Crostini with Pea Shoots and Strawberries Recipe Ingredients

    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

Crostini with Pea Shoots and Strawberries Recipe Instructions

    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.

[ Also: Crostini with Chickpeas and Caramelized Tomatoes ]

Crostini Appetizer Recipe, Italian

 

Subscribe to Receive our Gourmet Recipes


Crostini Appetizer Recipe with Pea Shoots and Strawberries

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

© Tribune Media Services

 

 

 

Explore Easy-to-make Gourmet Recipes