Crostini with Ricotta and Pea Shoots

6 to 8 baguette slices, about 1/2-inch thick
Extra-virgin olive oil
1/2 cup whole milk ricotta
1/4 cup finely chopped green onions
1/2 teaspoon grated lemon zest
Salt and pepper
Pea shoots (also called pea tips), rinsed and dried
Preheat oven to 400 degrees. To make crostini, brush both sides of baguette slices with olive oil and arrange on a baking sheet. Bake in preheated 400-degree oven for 10 to 15  minutes, turning once during that time. Remove from oven when baguette slices are slightly crisp and golden. Set aside.

In a small mixing bowl, combine the ricotta, green onions, lemon zest and salt and pepper to taste. Blend well. Add 1 tablespoon olive oil and mix. Spread the ricotta mixture on crostini. Drizzle with olive oil. Top with pea shoots. Sprinkle lightly with salt and pepper. Makes about 8.

Sue’s Tips

I like to add 1 tablespoon of chopped fresh mint or oregano to the ricotta mixture.

Crostini can be prepared early in the day. If you are storing them overnight, put them in a covered tin or tightly sealed container.