Crostini with Ricotta, Sugar Snap Peas and Mint

By: Joanne Weir


  • Yield: 6 Servings
  • Cuisine: American
  • Course: Appetizer


Ingredients

  • 1/2 cup excellent quality ricotta
  • 3 ounces fresh goat cheese
  • 1/2 tsp grated lemon zest
  • 2 tbsp extra virgin olive oil, separated
  • Salt
  • 18 sugar snap peas , very thinly sliced diagonally
  • 6 slices of coarse-textured bread
  • 1 whole clove garlic , peeled
  • 2 tbsp chopped fresh mint

Directions