Ricotta Crostini with Peas and Mint is easily the most refreshing spring appetizer for any party. The soft ricotta spread on top of freshly toasted baguette slices is deliciously creamy on its own, and the fresh English peas and fragrant mint add a garden-fresh flavor. Perfect for Easter or any spring gatherings!
These perfect little bite will impress your guests with local and seasonal flavours — perfect for spring entertaining. The best part? Everything can be made ahead of time and assembled right before serving.
Ricotta has been having a little surge in popularity lately, and for good reason! It's heaven in this whipped ricotta dip or this savory baked ricotta. Ricotta is similar to cottage cheese but with much smaller curds. Because of this, ricotta is naturally high in protein and a great way to make your favorite apps and snacks a little more satisfying!
Why You'll Love This Ricotta Crostini with Peas and Mint
- So easy to make. After toasting the baguette slices, blanch and sautee the spring peas, then assemble and serve. Done in just 4 simple steps!
- Classic spring flavors. Creamy ricotta cheese, fresh peas, and mint are all iconic spring flavors, giving a nod to the season. I love serving this combo for Easter, Mother's Day, or any other spring party!
- Scale up or down. One of the best things about these sweet pea crostini is that they can be served as a savory appetizer or a light lunch! I can easily eat a few of these on those summer days when it's too hot to cook.
Ingredient Notes
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.
Some other ingredients that you will also need are olive oil, garlic, salt, and pepper.
You will also need the following cooking tools and equipment: measuring spoons, a large-rimmed baking sheet, medium pot, colander, extra bowl and ice for ice batch, a medium skillet, and a large platter.
How to Make the Best Ricotta Crostini with 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. To make this crostini with ricotta, peas and mint, there are four main steps to follow:
- Toast crostini. Preheat oven to 375 F. Place bread slices 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.
- Blanch cook peas. 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.
- Sauté peas. 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.
- Assemble. 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.
Spring, we are ready for you!
Recipe Variations
- Add lemon. Grate a little fresh lemon zest or a squeeze of lemon juice on top of the crostini for an extra pop of flavor.
- Whip the ricotta. Swirl the fresh ricotta in the food processor to break down the curds and make it even lighter and fluffier.
- Try asparagus. The tender bite of fresh asparagus would be a great alternative to fresh peas. Slice the rounds into very small pieces, blanch, and saute following the instructions above.
- Add some extra garnishes. A few fresh tendrils of pea shoots or microgreens would look (and taste) great as a garnish! For a more substantial snack, nestle some sliced cherry tomatoes on top and add a drizzle of olive oil.
How to Serve
This Ricotta Crostini with Peas and Mint is delicious served on its own as an appetizer or snack, or paired it as part of a large spring appetizer platter with some of my favourites:
- Cheese Board
- Asparagus Tart
- Deviled Eggs
- Prosciutto Wrapped Asparagus and Melon
- Olive Tapenade
- Antipasto Platter
For more recipe ideas, see our 75+ Easy Appetizer Recipes.
Recipe Tips and Tricks
- Use your favorite crusty bread. It doesn't have to be a baguette; you can use any type of rustic bread. Just make sure to cut each piece into thin, consistent pieces.
- Rub the warm bread with garlic. For an extra kick of flavor, rub a raw clove of garlic on the freshly toasted bread. So good!
- Season the ricotta. Feel free to season the ricotta mixture with your favorite herbs and spices or even blend it with a little goat cheese or feta for a different flavor profile.
Storing Instructions
These little ricotta crostini are intended to be eaten right away. The toasted bread will soften from the ricotta pretty quickly. If you have extra, store the ricotta, baguette slices, peas, and garnishes separately and then assemble them right before serving.
FAQ
Crostini is an Italian word for "little toasts," usually thin and crispy bread slices topped with a variety of sauces, dips, and toppings similar to bruschetta. There are countless variations of crostini out there, including my Fig Crostini with Goat Cheese and Pistachios, my Whipped Feta Crostini, and many more.
There are so many options! Crostini are quick appetizers that can easily be adapted with the seasonal ingredients you have on hand. I recommend incorporating several different textures, particularly a creamy element and something crunchy. Start with something creamy, like hummus, white bean spread, or whipped feta, then add something tender and fresh, like sauteed peas or fresh figs. Add a sprinkle of fresh herbs or crunchy chopped nuts to pull it all together, and serve!
You can certainly make crostini with different cheeses, but I recommend using a more neutral, creamy cheese for these sweet peas. Peas have a subtle, sweet flavor that a bolder, tangier cheese can easily hide. Instead of replacing the ricotta completely, try replacing some of it with chevre or feta and blend until creamy. You'll still get a hint of that tangy, funky flavor while still allowing the pea flavor to stand out.
More Crostini Recipes
- 50 Best Finger Foods
- Tomato Bruschetta with Balsamic Glaze
- Whipped Feta Crostini
- Fig Crostini with Goat Cheese and Pistachios
- Whipped Ricotta Crostini
- Curried White Bean Crostini with Toasted Pepitas
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Recipe
Ricotta Crostini with Peas and Mint
- Total Time: 24 minutes
- Yield: 10-12 servings
- Diet: Vegetarian
Description
Ricotta Crostini with Peas and Mint is easily the most refreshing spring appetizer for any party. The soft ricotta spread on top of freshly toasted baguette slices is deliciously creamy on its own, and the fresh English peas and fragrant mint add a garden-fresh flavor. Perfect for Easter or any spring gatherings!
Ingredients
- 1 French baguette, sliced into ¼-inch thick slices
- 4 tablespoons olive oil, divided
- 1 tablespoon + 1 teaspoon salt, divided
- 1 pound English peas, fresh or frozen (fresh for best results)
- 2 cloves garlic, smashed
- 1 pound fresh ricotta cheese
- fresh mint
- sea salt
- ground black pepper
Instructions
- 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.
Notes
How to store: These little ricotta crostini are intended to be eaten right away. The toasted bread will soften from the ricotta pretty quickly. If you have extra, store the ricotta, baguette slices, peas, and garnishes separately and then assemble them right before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: Italian
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Eileen Kelly says
English peas are amazing and yes short window of availability for fresh ones. Such a tasty appetizer and love the peas paired with ricotta and mint
Kim @ Berly's Kitchen says
My son is the pea lover in our house. This would be right up his alley. Peas, ricotta, and bread. All things that he loves! This looks delicious!
Natalie says
This flavor combo sounds really delicious. I do organize parties a lot at my house so this recipe is much needed. I'll be saving this and make these beautiful crostini for my guests soon.
Anne Murphy says
What perfect Spring flavors! Makes such a lovely little snack or appetizer.
Analida @ ethnicspoon.com says
I need to make these for my next tapas party! I love the make my own fresh ricotta and my mint patch is starting to take off! Thanks for sharing!
Alisha Rodrigues says
Ricotta, peas, and mint make a great combination. I'm surely going to try making these. Thanks for sharing.