Wolfgang Puck’s Sweet Pea & Bacon Crostini
1⁄2 baguette, cut diagonally into 12 (1⁄ 2-in.-thick) slices
3 tbsp. extra-virgin olive oil, divided
1⁄2 tsp. kosher salt, divided
1⁄2 tsp. black pepper, divided
3⁄4 cup shelled fresh or frozen sweet peas
1 tbsp. chopped fresh mint
1 tsp. lemon zest plus 1 tsp. fresh juice (from 1 lemon)
1 cup fresh ricotta cheese, divided
2 bacon slices, cooked and crumbled
1. Preheat oven to 350°. Arrange baguette slices on a baking sheet; brush with 2 tablespoons of the oil; sprinkle evenly with 1⁄4 teaspoon each of the salt and pepper. Bake in preheated oven until browned and crisp, about 10 minutes.
2. Bring a large pot of salted water to a boil over high heat; add peas. Cook until bright green and tender-crisp, about 30 seconds. Drain and transfer peas to a large bowl of ice and water; let stand 5 minutes. Drain.
3. Process mint, zest, juice, 1⁄2 cup of the ricotta and remaining 1⁄4 teaspoon salt in a food processor until smooth; add peas. Pulse just until mixture comes together but is still slightly chunky, about 10 seconds.
4. Spread each baguette slice with 1 tablespoon pea mixture. Top each with 2 teaspoons of the remaining ricotta. Drizzle slices
evenly with remaining 1 tablespoon oil. Sprinkle evenly with crumbled bacon and remaining 1⁄4 teaspoon black pepper.
Active time: 20 minutes
Total time: 30 minutes