Our CSA farmer, David Van Eeckhout, of Hog’s Back Farm invented a pea-shoot pesto recipe that always accompanies the first box of the season. I don’t know if there is anything fresher tasting or greener than this pesto. It’s uniquely delicious, bright, and absolutely redolent of springtime. I spied some ricotta in the fridge and came up with this crostini: garlic-rubbed whole wheat baguette toasted on the grill, slathered in ricotta and pea shoot pesto and topped with a few peppery leaves of baby arugula.
Day 10: Grilled Crostini