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.

What do you do with crostini?

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!

Can you use different cheeses?

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.

Ricotta Crostini with Peas and Mint

Name: Ricotta Crostini with Peas and Mint
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Italian
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

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

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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