Who’s ready for spring entertaining?! I’ve got the perfect little bite to impress your guests with local and seasonal flavours, and the best news? Everything can be made ahead of time and assembled right before serving. Crostini with ricotta, peas and mint, get into my belly... now!
What is in the Perfect Spring Crostini?
As you probably guessed, there are three main ingredients that are placed on top of slices of French baguette to make this crostini.
- Ricotta cheese - Creamy ricotta cheese serves as the base on this crostini. And for even better results, give fresh ricotta a try if you can find it at your local supermarket. The creaminess is unparalleled. It’ll need a little sprinkle of salt, but the way it pairs with fresh English peas and mint will transport you to warmer days. Trust me, so delicious.
- English peas - English peas are only available fresh in the market for a couple months each year. Luckily, that happens to be right now in April until approximately early summer. I highly recommend you use fresh ones if you can get your hands on them. They are larger and firmer than what you’ll find in the frozen aisle, so they stand up so well on the hearty, crust crostini.
- Mint - Last but not least, don’t forget fresh and fragrant mint and a sprinkle of coarse sea salt. It’s what takes this crostini completely over the top.
How to Make Crostini with Ricotta, Peas and Mint
The best thing about crostini is that it's pretty simple and straightforward to make. You prep your ingredients and layer them on top of slices of baguette bread. For crostini with ricotta, peas and mint, there are three main steps to follow.
- Toast the baguette slices in a 375 F oven with a drizzle of olive oil and some salt until crispy, but not browned.
- Cook the peas and drain. Then, sauté with garlic.
- Layer crostini with ricotta, peas, and a few small leaves of mint. Season each crostini with sea salt and freshly ground black pepper.
Spring, we are ready for you!!!Print
Get ready for spring with this impressive and delicious spring appetizer -- crostini with creamy ricotta, fresh English peas and fragrant mint.
- 1 French baguette, sliced into ¼-inch thick slices
- 4 tablespoons olive oil, divided
- 1 tablespoon + 1 teaspoon salt, divided
- 1 lb. English peas, fresh or frozen (fresh for best results)
- 2 cloves garlic, smashed
- 1 lb. fresh ricotta cheese
- Fresh mint
- Sea salt and freshly ground black pepper
- Preheat oven to 375 F. Place sliced baguette on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt. Cook until crispy, but not browned, about 7 minutes. Remove and set aside.
- Bring a medium pot of water to a boil, then add 1 tablespoon salt. Add peas and cook for 3 minutes. Drain and place into an ice bath. Cool for a few minutes and drain.
- In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté drained peas with garlic until cooked through, about 3-4 minutes. The peas should still have a little firmness to them — you don’t want them mushy.
- On a large platter, layer crostini with ricotta, peas, and a few small leaves of mint (if they’re too large, you can tear or slice them). Season each crostini with sea salt and freshly ground black pepper. Serve at room temperature.
- Category: Appetizer