1(8 ounce)French baguette or whole wheat ciabattacut into 1/4-inch slices
4tablespoonsolive oildivided plus more for crostini
kosher salt
Freshly ground black pepper
2cupsshelled fresh or frozen peas
1mediumlemonzested and juiced
2ouncesfinely grated Pecorino Romano cheeseabout 1/2 cup
2tablespoonsfinely chopped mint, chervil, or tarragon
2cupswhole milk ricotta cheese
lemon olive oilfor garnish
Instructions
Bake The Crostini: Heat the oven to 375°F and arrange a rack in the middle. Pour enough olive oil on a rimmed baking sheet to just coat it, add the baguette slices and toss to coat. Season with salt and freshly ground black pepper. Bake in a single layer until crostini are toasted and crisp, about 15 minutes, turning crostini halfway through.
Whip The Ricotta: Meanwhile, place the ricotta in a bowl and add 2 tablespoons of olive oil, all of the lemon zest except a few pinches, a large pinch of salt, and a generous amount of freshly ground black pepper. Stir vigorously with a spoon or whisk until the ricotta is light and airy. Taste and add more olive oil, lemon zest, salt, and pepper, as desired. Set aside until ready to use.
Cook The Peas: Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the peas and cook until just tender, about 3 to 4 minutes, then drain and rinse with cold water.
Smash The Peas: Transfer cooled peas to a medium nonreactive bowl, lightly mash peas with a potato masher or the back of a fork. Add olive oil, Pecorino cheese, half the lemon juice, and herbs, season with salt and pepper and stir to combine. Taste and adjust seasoning as desired.
Serve: Top each crostini with about 1 tablespoon of ricotta, a spoonful of peas, and the remaining lemon zest. Drizzle with a good quality extra virgin lemon-infused olive oil (or truffle oil would work too) and serve.