Tuesday, August 27, 2013

Pea Shoot Crostini

Now that the nights are getting a little longer, slowing down is so much easier.  Right now, I'm loving sitting out on our deck with the string lights on and having long conversations with a lot of laughter.
I really like having people over to just relax and have some drinks, but it can be kind of stressful too.  There's nothing worse than having awkward lulls in the conversation or having the people leave sooner than you planned.  I find that food and drinks ease some of that discomfort quite nicely.  People need something to do with their hands and mouths, you know?  It's just human nature.

At the same time, you don't need any more to worry about, so your food and cocktails should be pretty effortless.  Food that you don't need silverware for is always a good idea.
Sometimes our snacks turn into dinner and that's ok too.  It's really all about keeping it mellow, enjoyable, and easy.  I'm planning on taking advantage of the rest of these cool summer nights for as long as possible.  You in?

1 baguette
1/2 c. ricotta
salt & pepper
1 green onion, chopped
1 Tbsp. fresh mint, chopped
zest of 1 lemon
olive oil
pea shoots

1.  Cut the baguette into 1" slices.  Brush with olive oil.  Bake at 400˚ until golden brown (watch closely!).  Cook both sides.

2.  Mix together ricotta, salt, pepper, green onion, mint and lemon zest.

3.  Top each slice of toast with a little of the ricotta mixture, drizzle with olive oil, add a squeeze of lemon juice over the top.  Add pea shoots to the top.

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