Recipe: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini
JBF EditorsJBF Editors
May 13, 2013
In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese.