Pea Shoot Crostini

From the USANA Test Kitchen: Pea Shoot Crostini

Sarah Flinn Recipes 4 Comments

Pea Shoot Crostini // What's Up, USANA?Did you guys sign up for a CSA (Community Supported Agriculture) program this summer? I opted for visiting my local farmer’s market this year instead, but when I did have a box delivered to my house every week, I loved it! Not only did I get fresh, local produce dropped off at my door, but I also got to try new fruits and vegetables all the time!

Pea shoots were one of those things.

I’d never heard of them before and I’d definitely never eaten them. I had no idea how to prepare them or what they paired with.

But being my frugal self and not wanting food to go to waste, I did some research and figured out a way to make use of the little leafy sprouts.

Pea shoots are just the leafy part of a regular pea plant that grow above ground. Pea shoots only take about 2-4 weeks to grow (as compared to the whole summer to get the garden pea to come to maturity). So, if you happen upon pea shoots in your CSA box or at your farmer’s market, pick up a bundle and try something new.

Pea Shoot Crostini 

IngredientsPea Shoot Crostini // What's Up, USANA?

1 baguette
1/2 c. ricotta
salt & pepper
1 green onion, chopped
1 Tbsp. fresh mint, chopped
zest of 1 lemon
olive oil
lemon
pea shoots

Directions

1. Cut the baguette into 1″ slices.  Brush with olive oil.  Bake at 400˚ until golden brown (watch closely!).  Cook both sides.

2. Mix together ricotta, salt, pepper, green onion, mint and lemon zest.

3. Top each slice of toast with a little of the ricotta mixture, drizzle with olive oil, add a squeeze of lemon juice over the top.  Add pea shoots to the top.

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