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Fresh Spring Pea and Mint Ricotta Crostini Easy Recipe with Zesty Lemon

spring pea ricotta crostini - featured image
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A quick and fresh appetizer featuring creamy ricotta, sweet spring peas, fresh mint, and zesty lemon on toasted crostini. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup (150g) fresh spring peas, blanched
  • 1 cup (250g) ricotta cheese, preferably whole milk
  • 2 tablespoons fresh mint leaves, finely chopped
  • Zest and juice of 1 medium lemon
  • 2 tablespoons extra virgin olive oil
  • 1 loaf baguette or rustic bread, sliced into ½-inch (1.3 cm) thick pieces
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: crushed red pepper flakes
  • Optional: finely grated Parmesan cheese

Instructions

  1. Bring a medium pot of salted water to a boil. Add 1 cup (150g) of fresh peas and cook for 1-2 minutes until bright green and tender but still crisp. Immediately drain and plunge them into a bowl of ice water to stop cooking and preserve color. Drain again and set aside.
  2. In a medium bowl, combine 1 cup (250g) of ricotta cheese, the blanched peas, and 2 tablespoons of finely chopped fresh mint. Add the zest and juice of 1 lemon, and 2 tablespoons of extra virgin olive oil. Stir gently to combine. Season with salt and freshly ground black pepper to taste.
  3. Slice your baguette into ½-inch (1.3 cm) thick rounds. Arrange on a baking sheet and toast under a broiler or in a preheated 375°F (190°C) oven until golden and crisp, about 3-4 minutes per side. Alternatively, use a skillet over medium heat, pressing slices down gently for even toasting.
  4. Once bread is toasted and slightly cooled, spread a generous spoonful of the ricotta and pea mixture on each slice. Drizzle a little olive oil over the top, and if desired, sprinkle with crushed red pepper flakes or grated Parmesan.
  5. Serve immediately while the bread is still crisp and the ricotta mixture is cool and refreshing.

Notes

Do not overcook peas; blanch for 1-2 minutes and immediately cool in ice water to preserve color and texture. Whip ricotta briefly for a smoother spread. Use fresh lemon zest for best flavor. Toast bread until golden but not burnt. Let ricotta sit at room temperature for 10 minutes before spreading for easier application. Store leftover ricotta mixture in an airtight container in the refrigerator for up to 2 days. Toast fresh bread before serving leftovers.

Nutrition

Keywords: spring pea crostini, mint ricotta crostini, lemon ricotta appetizer, easy crostini recipe, fresh pea appetizer, vegetarian crostini

Find it online: https://yumnode.com/fresh-spring-pea-and-mint-ricotta-crostini-easy-recipe-with-zesty-lemon/