After months of jam-packed weekends, I decided to break for a moment. And by break, I mean jam-pack my weekend with me things: things I wanted to do, things I needed to do, things I had been putting aside for too long. And cooking with spring peas just happened to one of those things.
I used Pinterest to visually narrow down the direction I wanted to go. And when I settled on ricotta, I turned to Google which yielded Emeril’s Crostini with Ricotta and Spring Peas. Mint, basil, and parmesan… I loved everything about this recipe.
I splurged on the fancy, whole-milk ricotta at Central Market and that made all the difference in the world. The ricotta mixture, by itself, was divine.
What I couldn’t bring myself to do… Purchase fresh peas in the pod. Even though the pea pod photo opp would have made my day, the thought of de-podding one and a half cups of peas felt much like torture. Frozen peas worked perfectly.
And lastly, the combo of the two atop a freshly toasted baguette slice. So seriously good. I can’t wait until I have another excuse to make these again!