These zingy little bites are full of flavour; the soft topping is the perfect partner for the crisp crostini.
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.
- 8 thin slices of wholemeal baguette (15g per slice)
- 2 tablespoons rapeseed oil
- For the whipped ricotta:
- 50g frozen peas
- 125g ricotta
- 2 tablespoons low-fat plain yoghurt
- 1 tablespoon double cream
- 1 lemon, zest and juice
- Freshly ground black pepper, to taste
- For the mint sauce:
- Small bunch fresh mint
- Small bunch fresh parsley
- 1 tablespoon red wine vinegar
- 2 tablespoon rapeseed oil
- 20 minutes
- 5 A DAY:
- Preheat the oven to 180ºC/Fan 160ºC.
- Drizzle the bread slices with the oil and bake for 6–7 minutes, until crisp.
- Cook the peas in boiling water for 1 minute, then drain and place in a bowl of cold water.
- In a bowl, mix together the ricotta, yoghurt, cream and lemon zest and juice. Season with black pepper, then gently whip until the cream is semi-firm – about the consistency of set yoghurt.
- Drain the peas, reserve a few for garnishing, then lightly crush the remainder with a fork. Add the crushed peas to the cream and yoghurt mixture.
- Reserve a few whole mints leaves for garnish, then whizz the remaining mint and all the other ingredients for the mint sauce in a food processor until smooth.
- Divide the ricotta mixture equally between the crostini, spreading evenly. Drizzle with the mint sauce, dot with the reserved whole peas, then scatter over the reserved mint leaves.
Serve with a large salad (dressed with balsamic vinegar) to get one of your 5 A DAY