Crostini with Pea & Ricotta Pesto
Ingredients
- 1 small stick, sliced 3 tablespoons extra virgin olive oil, plus extra to serve 250 g (8 oz) fresh or frozen shelled peas
- 1 small garlic clove, crushed
- 50 g (2 oz) non dairy cheese juice of 1/2 of lemon
- 1 tablespoon chopped mint
- 15 g(1/2 oz) Parmesan non dairy cheese, freshly grated salt and pepper
Preparation
Lay the bread ? slices on a baking sheet, brush lightly with 1 tablespoon of the oil and bake in a preheated oven, 190°c (375 °f), gas mark 5, 5-6 minutes until crisp and golden. Leave to cool on a wire rack while you prepare the pesto
Cook the peas in a saucepan in lightly salted boiling water for three minutes.drain and immediately refresh under cold water. Put the peas in a food processor, add the remaining oil, the garlic, pepper and none dairy Parmesan cheese, none dairy ricotta cheese, and mint process until fairly smooth