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.