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