16 thin baguette slices
4 tablespoons olive oil
1 10-ounce package frozen peas, thawed
1 cup great quality Ricotta, drained
1 clove garlic
1 lemons worth of juice and zest
1 scallion, cut into 1-inch pieces
2 T assorted herbs
1 ounce Parmesan grated, plus more, grated, for topping
kosher salt and black pepper
1. Heat oven to 375° F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil and season to taste. Toast until golden, 10 to 12 minutes.
2. Meanwhile, in a food processor fitted with the metal blade, puree the peas, ricotta, scallion, herbs, lemon juice and Parmesan with the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper, scraping down the sides of the bowl occasionally until the mixture is nearly smooth. Add additional seasoning if needed.
3. Spread the pea mixture on the baguette slices. Sprinkle with parmesan cheese & lemon zest