Herbed Ricotta and Bourbon Honey Crostini with Spring Pea Puree

Ingredients

• 1 baguette, sliced into 1/2-inch pieces
• 1 cup whole-milk ricotta cheese
• 1 cup fresh or thawed frozen peas
• 2 tablespoons bourbon
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon finely chopped fresh thyme
• Fresh mint leaves for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and toast until golden and crisp, about 8-10 minutes.
2. While the bread toasts, blanch the peas in boiling salted water for 2-3 minutes until tender but bright green. Drain and rinse under cold water.
3. In a blender or food processor, combine peas, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
4. In a small saucepan, warm the bourbon and honey over low heat until combined and slightly thickened, about 2 minutes. Remove from heat.
5. In a bowl, whip ricotta cheese with thyme, salt, and pepper until smooth and airy.
6. To assemble, spread a spoonful of herbed ricotta on each crostini, top with a dollop of pea puree, and drizzle with bourbon honey.
7. Garnish each crostini with a fresh mint leaf. Serve immediately, or keep crostini and toppings separate until ready to serve.