Who doesn’t know Emeril Lagasse? The American celebrity is a chef, restaurateur, televison personality and author of many cookbooks. And while some of you didn’t have time to read one of his best selling books, I’m sure that at least you’ve watched some of his Food Network shows such as Emeril Live or Essence of Emeril. The American chef calls his cuisine “New New Orleans” and describes it by using local louisian ingredients in various and extraordinary ways.

Being one of the most known and appreciated chefs from entire America, Emeril Lagasse also put his signature on a series of B&G Foods products marketed on the simple name of Emeril’s. The line includes dry grocery products such as pasta sauces, marinades or his signature, the “Essence” spice blend.

His newest book launched on June 1 2010, “Farm to Fork” focuses on embracing the green, organic, healty foods and recipes. The book mainly shows you how to cook up greens, herbs, milk, eggs, cheese, meats, fish, grains or homemade preserves and fresh fruits for each season. Emeril talks a lot about his newest recipes, healthy with little to no cooking, ideal for the summers season which include the Baby Limas, Green and Yellow Beans, Teardrop tomatoes with Mint Vinaigrette or Tomato Tartare seasoned with Fresh Mint Tea. The refreshing drinks chapter includes some delicious recipes such as Tarragon Granita or fresh Watermelon Limeade, while real delight comes from the desert chapter which will please you with some of the yummiest inventions like Nectarine and Mascarpone Tart or Apricot Clafouti.

Yet to follow is one of Emeril’s many delicious and easy to do recipes, the Crostini with Ricotta and Spring Peas. The fresh ricotta is known as being a very versatile ingredient with both sweet and savory preparations and it is used in various shapes and forms to create special and tasteful recipies, a true alchemy of tastes and a delight to all senses. The ingredients you’ll need are the following:

1 baguette or other crusty bread
¼ cup olive oil
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 14-ounce tub ricotta cheese
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon chopped mint
1 tablespoon minced shallots
1 ½ cup spring peas blanched in salted water, shocked and drained*
2 tablespoons finely grated Parmigiano Reggiano
1 teaspoon chopped basil.

First heat the grill to medium-high temperature. Slice the baguetto into 2-3 inch oval slices and brush each slice on one side with olive oil seasoned with 1/8 teaspoon salt and pepper. Grill on both sides until toasted and then put it aside. Sprinkle some salt over 1 teaspoon of minced garlic, then chop the garlic and mash it until it becomes a paste. Now take a bowl and combine the garlic paste, the ricotta, 1 tablespoon of extra virgin olive oil, some mint, shallots and some black pepper, then mix them well and set aside.

Take another bowl and mash the spring peas with the fork until you have a mixture of pea halves and paste. Add sald, pepper, minced garlic, some extra virgin olive oil and the remaining mint, as well as parmesan and basil, then stir gently to combine. All you have to do now is spread 1 tablespoon of ricotta mixture onto the grilled breads and enjoy some really delicious starters! Bon apetit, or, as Emeril would say, “Kick it up a notch!”

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