Decorate these delicious Italian-style sandwiches with a charming view of any evening party, filling it with summer the atmosphere. Fried crispy slices of ciabatta smeared a gentle cheese cream of ricotta, green peas and parmesan and decorated with a fresh salad of tender peas and young shoots of peas in a dressing of olive oil and lemon juice. Edible flowers will also become a bright decoration of crostini. They are not only give the appetizer a spectacular look, but also fill it with its interesting пряным привкусом. 
Time: 25 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 thick slices of ciabatta
- 1 tbsp. frozen green peas
- 2/3 Art. sugar pea pods, trimmed and cut in half
- 0.5 tbsp. ricotta
- 1/4 Art. grated parmesan
- 3 tbsp. l olive oil
- 2 tsp finely grated lemon peel + 1 tsp. lemon juice
- 0.5 tbsp. pea shoots trimmed
- Edible flowers for serving
Recipes with similar ingredients: ciabatta bread, toast, cheese ricotta, parmesan cheese, sugar peas in pods, peas, flowers edible
Recipe preparation:
- Pour water into a medium-sized pot, salt and bring to a boil. Add green peas and cook until bright green colors, about 30 seconds. Fold in a colander with a slotted spoon and place under cold water until completely cooled. Get wet peas dry with paper towels.
- Return the pot of water to the fire, bring to a boil and repeat the same with peas; then get it out put under cold water until completely cool and blot dry.
- Preheat the oven in grill mode. Set aside separately 2 tbsp. l beat the green peas in the food processor with the rest ricotta, parmesan, 2 tbsp. l olive oil, lemon zest, a large pinch of salt and a little ground black pepper until smooth.
- Lay the ciabatta on a baking sheet and roast in the oven grill until it is browned at the edges, 1-2 minutes each side. Spread the ricotta mixture on the toasts.
- Mix in the bowl pending green peas with sugar peas, shoots of peas, lemon juice and the remaining 1 tbsp. l olive oils. Mix well, salt and pepper to taste.
- Spread the pea mixture in slices of crostini and on top decorate with edible flowers. Note Edible flowers are often sold in assortment. Try each flower individually to Understand which ones you like best. Some are more spicy on taste than others. Buy only those flowers that are worth mark that they are edible.
