Crostini with Whipped Chèvre, Ricotta, and Lemony Pea Purée
• 16 ounce bag frozen garden peas
• 6 ounces chèvre
• ⅔ cup ricotta
• 1 baguette
• 2 cups loosely packed arugula
• Extra virgin olive oil
• Red pepper flakes, for garnish
• 1 lemon, zested for garnish
• Flake salt
• Freshly ground cracked pepper
For the pea purée: blanch one bag of frozen peas. Strain hot water and plunge the peas into an ice bath. Using a sieve, strain the peas and place into a high-power blender plus 4 tablespoons of water and 1 tablespoon of freshly squeezed lemon juice. Blitz for 2-3 minutes until completely smooth, then pass through a sieve into a storage container.
In a small bowl, mix together the chèvre and ricotta with a rubber spatula.
Slice baguette and toast each piece in a cast iron skillet over medium heat with butter. Flip each crostini until deep golden brown on both sides.
Spread each crostini with the creamy chèvre and ricotta mixture, drizzle some pea purée. Then garnish with a few sprigs of arugula, a drizzle of olive oil, a pinch of red pepper flakes, lemon zest, flake salt, and freshly cracked black pepper.