Who’s ready for spring entertaining?! I’ve got the perfect first bite to impress your guests with local and seasonal flavors, 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!
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.
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.
Last but not least, don’t forget fresh mint and a sprinkle of coarse sea salt. It’s what takes this crostini completely over the top. Spring, we’re ready for you!!!
Get ready for spring with this impressive appetizer, crostini with ricotta, peas and mint! The way creamy ricotta pairs with fresh English peas and mint is unparalleled! Trust me, SO delicious.
- 1 French baguette, sliced into ¼-inch thick slices
- 4 tablespoons olive oil, divided
- 1 tablespoon and 1 teaspoon salt, divided
- 1 lb. English peas, fresh or frozen (fresh for best results)
- 2 garlic cloves, 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.