I am lucky enough to live close by a farmer's market. Each Sunday they set up their stands at a truly decent hour for a farmers market, 9:30 and unload trucks full of local produce. I have my go-to spots like the flower stand, the stand with the perfect veggies and, try as I might to avoid it, the French bakery stand.
I had something similar to these croistins in a restaurant once and their fresh flavor inspiration stayed with me. These are wonderful to pull together for a vegetarian appetizer option or forgo the bread and add pasta instead for a full meal. I wish you could smell the fresh mint through the screen. It was so fragrant. Enjoy whipping up these seasonal treats.
INGREDIENTS (Makes 10)
6-7 stalks of asparagus (the skinnier they are, the more tender)
8-10 snap pea pods
2-3 Sprigs of mint
1 Tsp of Lemon zest
15 Tbsp of ricotta (resist using non-fat, the whole kind is SO much better)
Salt and pepper
Step No. 1
Turn oven on broil. Thinly slice french bread and drizzle with olive oil. Place in the broiler for about 5 mins until toasted golden.
Step No. 2
Slice pea pods and asparagus on the diagonal in thin slices. I used the mandolin for the pea pods ut make sure to be careful and keep your fingers out of the way.
Step No. 3
Chiffonade mint leaves. Add them to pea pods and asparagus. Add in lemon zest. Drizzle with olive oil. Sprinkle with salt and pepper to tast.
Step No. 4
Using the back of a spoon, spread ricotta onto crostinis. Then place a spoonful of the pea/asparagus/mint/lemon mixture. Enjoy immediately!