Spring pea and mint crostini

Restaurateur Fabrizio Cercatore
Passione Emporio on 5th, Berkeley

Fabrizio Cercatore, who grew up in northern Italy and whose grandparents were born in Sicily, says this appetizer pays homage to the fertile soil and sun-kissed fields of his homeland.

Ingredients

1 cup fresh or frozen peas (thawed if frozen)
1/4 cup fresh mint leaves, plus extra for garnish
2 tbsp. extra virgin olive oil
1 tbsp. fresh lemon juice
Salt and pepper, to taste
4 oz. goat cheese or ricotta cheese
Zest of 1 lemon
Baguette or ciabatta, sliced and toasted
Edible flowers, for garnish (optional)

Instructions

In a food processor, combine peas, mint leaves, olive oil and lemon juice. Pulse until you achieve a slightly chunky, well-mixed texture. Season mixture with salt and pepper to taste. Adjust seasoning as needed.

In a small bowl, mix goat cheese or ricotta with lemon zest. Spread a layer of the lemon-infused goat cheese or ricotta onto each toasted bread slice. Spoon the pea mixture on top of the cheese layer, spreading it evenly.

Garnish each crostini with additional mint leaves and, if desired, edible flowers for a touch of elegance. Serve immediately.

Serves 4