Crostini with ricotta and edible flowers

Ingredients:

• 6 thick slices ciabatta
• 1 cup frozen green peas
• 2/3 cup sugar snap peas, trimmed and halved
• 0.5 cup ricotta
• 1/4 tbsp. grated parmesan
• 3 tbsp. l. olive oil
• 2 tsp finely grated lemon zest + 1 tsp lemon juice
• 0.5 cups pea shoots, trimmed
• Edible flowers, for serving

Preparation:

1. Fill a medium saucepan with water, add salt, and bring to a boil. Add the green peas and cook until bright green, about 30 seconds. Drain in a colander with a slotted spoon and run under cold water until completely cool. Pat the peas dry with paper towels.
2. Return the pot of water to the heat, bring to a boil, and repeat the process with the green peas; then remove, place under cold water until completely cool, and pat dry.
3. Preheat the oven to broil. Set aside 2 tablespoons of green peas and blend the rest in a food processor with the ricotta, Parmesan, 2 tablespoons of olive oil, lemon zest, a large pinch of salt, and a small amount of ground black pepper until smooth.
4. Place the ciabatta on a baking sheet and broil until golden brown around the edges, 1-2 minutes per side. Spread the ricotta mixture on the toast.
5. In a bowl, combine the reserved green peas with the sugar snap peas, pea shoots, lemon juice, and the remaining 1 tablespoon olive oil. Mix well, season with salt and pepper to taste.
6. Divide the pea mixture among the crostini slices and top with edible flowers.
   
   
   Note
   
   Edible flowers are often sold in assorted varieties. Try each flower individually to see which you like best. Some are more pungent than others. Buy only those flowers that are labeled as edible..