From Real Simple 2010
Broil or bake the baguette slices till toasted (I broiled them on one side only for 2 min)
In a food processor with the metal blade, puree peas, ricotta, scallion and parmesan with the remaining oil, 1/2 tsp salt, an d1/4 tsp pepper, scraping down th sides of the bowl occasionally until the Parmesan is brokendown and the mixture is nearly smooth.
Spread the pea mixture on the crostini and top with a sprinkle of Parmesan
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 11 | ||
Calories from Fat: 8 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.6mg | 0 % | |
Sodium 36.8mg | 1 % | |
Potassium 2.2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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