April may be the cruelest month, but it’s also the one that makes me remember what I love about New York. Emerging from the dark times of public transit dirt-slush-trudge-grumble-grumble into a beautifully sunny (though still chilly) jog in Prospect Park with a stop at the farmers’ market to scope out ingredients for this week’s blog post. The promise of al fresco dining is close. Getting to, not having to, walk to neighborhood shops and restaurants. Sunlight after work. Ah.
With my knee feeling magically healed after my dad gave me an acupuncture treatment during a recent visit, I enjoyed the longest run I’ve been able to manage in several months. I knew it was wishful thinking, but visions of sugar snap peas, asparagus, and fiddleheads were dancing in my head as I jogged through the park. I didn’t find any of those at the market this week, but the pea shoots, fresh ricotta, and herbs turned into the springiest possible crostini, which, while a little messy to eat, are delicious.
Ricotta Crostini with Pea Shoots & Mint-Chive Oil
for the mint-chive oil
- 1 cup chopped fresh chives
- 1/2 cup chopped fresh mint
- 1/2 cup extra virgin olive oil
for the crostini
- Tuscan bread, thickly sliced (1 slice per serving)
- Fresh ricotta (I used goat ricotta, about 1 oz. per serving)
- Pea shoots, one small handful per serving
- Flaky sea salt
- Make the mint-chive oil: Using a food processor (or a widemouthed jar and an immersion blender) puree the fresh herbs and olive oil. Set aside.
- Make the crostini: Toast or grill the bread. Spread fresh ricotta on each slice, top with pea shoots. Spoon some of the herb oil onto the crostini, and finish with a pinch of sea salt.