Fresh Spring Pea Crostini with Creamy Ricotta
A quick and easy appetizer featuring fresh peas mashed with creamy ricotta, served on toasted baguette slices. Perfect for spring entertaining and light lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 crostini (about 4 servings) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 ½ cups fresh peas, shelled (or thawed frozen peas)
- 1 cup whole milk ricotta cheese
- 1 small baguette, sliced into ½-inch rounds
- A handful fresh mint leaves, finely chopped
- Zest of 1 lemon
- 2 tablespoons olive oil, plus extra for brushing baguette slices
- 1 garlic clove, peeled and halved
- Salt and pepper to taste
- Optional: red pepper flakes for a little kick
Instructions
- Bring a medium pot of salted water to a boil. Add fresh peas and cook for about 2 minutes until bright green and tender but still crisp. Drain immediately and transfer peas to a bowl of ice water to stop cooking. Drain again and pat dry. (Skip blanching if using thawed frozen peas.)
- Preheat oven to 375°F (190°C). Slice baguette into ½-inch rounds and place on a baking sheet. Brush each slice lightly with olive oil. Toast in the oven for 8-10 minutes or until golden and crisp.
- Once toasted, gently rub the cut side of the garlic clove over each crostini slice to add a subtle garlic aroma.
- In a food processor or bowl, pulse or mash the peas until partially broken down but still a bit chunky. Transfer to a mixing bowl.
- Add ricotta cheese, chopped mint, lemon zest, and 2 tablespoons olive oil to the mashed peas. Stir gently to combine. Season with salt, pepper, and optional red pepper flakes to taste.
- Spoon a generous dollop of the pea and ricotta mixture onto each crostini slice. Arrange on a serving platter and sprinkle sea salt flakes on top.
- Serve immediately to enjoy the crispiness of the bread and fresh flavors. If preparing ahead, keep pea mixture refrigerated and toast bread just before serving.
Notes
If ricotta is watery, drain it in a fine sieve for 10 minutes before mixing to avoid soggy crostini. Do not over-mash peas; texture is part of the charm. Assemble crostini just before serving to keep bread crispy. Can substitute gluten-free bread or dairy-free ricotta for dietary needs. Grilling bread is a flavorful alternative to baking.
Nutrition
- Serving Size: About 3 crostini per
- Calories: 180
- Sugar: 3
- Sodium: 150
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 3
- Protein: 7
Keywords: spring pea crostini, ricotta appetizer, easy crostini recipe, fresh pea appetizer, spring appetizer, vegetarian appetizer