Fresh Spring Pea and Ricotta Crostini
A quick and easy appetizer featuring fresh spring peas mashed with creamy ricotta on toasted baguette slices, brightened with lemon zest and fresh mint. Perfect for parties or light snacks.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 12 crostini (about 4 servings) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 1 cup fresh spring peas, shelled
- 1 cup ricotta cheese (whole milk preferred)
- 1 baguette, sliced into ½-inch pieces
- 2 tablespoons olive oil
- Zest of 1 lemon
- A handful of fresh mint leaves, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 garlic clove, peeled and halved (optional)
Instructions
- If using fresh peas, blanch them in boiling water for about 2 minutes, then immediately plunge into ice water to keep the vibrant color. Drain well. If using frozen peas, thaw and drain.
- In a medium bowl, gently mash the peas with a fork or potato masher, leaving some whole for texture.
- Stir in the ricotta cheese, lemon zest, and chopped mint. Season with salt and freshly ground black pepper to taste. Mix until combined but still a bit chunky.
- Preheat oven to 375°F (190°C) or heat a grill pan over medium heat. Brush each baguette slice lightly with olive oil.
- Toast the slices for about 5-7 minutes, flipping halfway through, until golden and crisp.
- Rub one side of each toasted bread slice with the cut side of the garlic clove for a subtle garlic flavor.
- Spread a generous spoonful of the pea and ricotta mixture onto each slice.
- Drizzle a little olive oil over the top and optionally sprinkle with flaky sea salt or extra mint leaves.
Notes
Do not over-mash the peas to keep texture. Rubbing garlic on toasted bread adds a subtle depth. Toast bread in batches to avoid burning. Pea and ricotta mixture can be prepared ahead and stored separately from bread. Use fresh peas for best flavor; frozen peas are a substitute. For dairy-free, use plant-based ricotta alternatives. Gluten-free bread can be used for gluten-free diet.
Nutrition
- Serving Size: 3 crostini
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
Keywords: spring peas, ricotta, crostini, appetizer, party food, easy recipe, quick snack, fresh herbs, lemon zest