Gluten-free Sweet Pea Crostini


A fun and quick little appetizer I pulled from an issue of Cooking Light Magazine.  Whether topped on the cracker or used as a dip, this was a tasty success!


Ricotta cheese – I just bought a small container from the store but feel free to make your own

10 oz package of frozen sweet peas

1 cup fresh mint

1/4 cup good quality olive oil

pepper – to taste

Combine all ingredients in a blender until spreadable.  Stir occasionally, with blender off (of course) if it clumps.

I used gluten-free Glutino bagel chips for the cracker base but any cracker will do.  Top with a dollop of ricotta cheese and a bit of pepper, as desired.  That’s it!  So easy!


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