Spring crostini with green peas, ricotta, and fava beans

Ingredients:

• 1.5 cups peeled green peas
• 1 cup shelled fava beans
• 1 cup ricotta
• 1/4 cup freshly grated Parmesan cheese, plus extra for sprinkling
• 1 tbsp extra-virgin olive oil + extra for serving
• 2 tbsp chopped fresh mint
• 0.5 tsp. grated lemon zest
• 1 baguette, sliced ​​into 0.5 cm thick slices.
• Sea salt flakes, for serving

Preparation:

1. Bring a medium saucepan of salted water to a boil and place a bowl of well-salted ice water next to it. Drop the peas into the boiling water, bring the water back to a boil, and cook for 2 minutes.
2. Using a slotted spoon, transfer the peas to ice water. Once cool, remove them from the ice water and set aside. Repeat with the fava beans. Once cool, remove the tough skins and set aside.
3. In a food processor, puree the peas to a coarse paste. In a large bowl, combine the pea paste, ricotta, and Parmesan; mix well, sprinkle with coarse salt (about 1/2 teaspoon), and taste. In another bowl, toss the fava beans with olive oil, mint, lemon zest, and a pinch of coarse salt. Set aside.
4. Heat a grill pan over medium heat. Brush both sides of the bread slices with olive oil and cook, turning, until crisp, 30 seconds to 1 minute.
5. Spread 1/4 cup pea spread on each crostini. Top with fava beans, shaved Parmesan, drizzle with olive oil, and a pinch of sea salt.