Ricotta Pea Crostini with Pecorino; Greek Salad
Over the last six months I've made some crazy number of crostinis. And here is another one - Ricotta Pea Crostini with Pecorino. I got idea from Seven Spoons but I made mine a bit different. I cooked down some small diced shallots with itty bitty bit of thyme, then added the peas and warmed it up. I was planning to just smash it up with a fork and mix in the ricotta but the smashing wasn't goin so successfully. I threw everything into the food processor with a squeeze of half a lemon and then came out the pretty green puree. Oh yea, I added a small mint leaf and someone actually detected it! Impressive only because I remember how small the mint leaf was and how subtle it tasted in the puree.
Oh yes, back to the crostini. Shave some pecorino with a vegetable peeler and top the crostini. That's it. I don't think it can get simpler than that.
Then a pretty little Greek Salad. I know, you're thinking greek salad?! But look how pretty it looks? It's not the big bowl of tomato, onion, romaine, crumbled feta family style greek salad you recall. Not that there is anything wrong with that and I love me a big bowl of salad. But this is for guests so it needs to be a tad bit more presentable.
So this above salad shows off pretty pear-shaped tomatoes from Trader Joe's sliced in half, a block of feta cut into chunks instead of using the messy looking pre-crumbled stuff, peppery frisee, nice juicy olives, and very very thinly sliced, cold water-bathed onion slices.
I just love the combination of juicy tomatoes, crunchy fresh veges, salty briny olives, and tangy feta all together. Delicious!
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