It’s finally happened after another dreadfully long winter my “Bring Spring” chants have been heard! Spring is officially here and with it all of the beautiful dishes that remind me of this glorious season.
I was talking to a child the other day and asking her to describe Spring for me. She stated in a matter of fact way that “it just makes you happy to be alive.” Well…..I could not have said it any better. With longer days, more sunshine, warmer temperatures (hopefully) and flowers about to bloom what doesn’t make it a wonderful time to enjoy life? Hopefully life outdoors again at that!
I hosted a dinner party for my girlfriends on Friday night and what better to begin with than a bright Spring appetizer. These little crostinis are “blooming” with bright flavor and went over really well. In fact, they were requested at our next girls night party!
- 1 baguette - sliced into thin rounds - I used 40 rounds for the recipe
- 1 15 ounce container of Ricotta cheese - either whole milk or part skim
- 1 Tablespoon grated lemon zest
- 1 can chickpeas - drained and rinsed
- 10 ounces of snow peas - ends cut off, chopped
- ¼ cup pecans or walnuts - chopped
- 1-2 Tablespoons Italian seasoning spice blend
- 1 Tablespoon cumin
- Olive oil - for drizzling
- Spicy olive oil - I used Harissa - for drizzling
- Kosher salt
- Black pepper
- Lie the baguette slices onto a cookie pan lined with parchment paper or foil.
- Drizzle the baguettes with olive oil and sprinkle with the Italian seasoning, Kosher salt and black pepper.
- Bake at 400 degrees for 7 minutes until slightly browned and firm.
- Allow the baguettes to cool so they can be handled.
- Place the chickpeas in a single layer on a cookie pan lined with parchment paper or foil.
- Drizzle the chickpeas with olive oil and mix them with your hands to evenly coat them with the oil. Sprinkle them with the cumin and Kosher salt and pepper.
- Roast the chickpeas in a 400 degree oven until nicely browned and a bit crispy, approximately 12-15 minutes. Check them frequently to prevent burning them.
- Allow the chickpeas to cool.
- Mix the Ricotta, lemon zest, Kosher salt and black pepper in a bowl until creamy.
- Assemble the crostinis:
- Spread a nice layer of the ricotta mixture over the baguette rounds.
- Top ½ of the baguettes with the roasted chickpeas and the other ½ with the chopped snow peas and the chopped pecans.
- Drizzle the spicy oil onto the snow pea crostinis and the olive oil over the chickpea crostinis.
- Serve and enjoy!