Description
This fresh and flavorful crostini features creamy ricotta, bright peas, and zesty lemon on toasted baguette—topped with mint for the perfect spring appetizer.
Ingredients
12 slices baguette (½″ thick)
1 garlic clove, halved
2 Tbsp extra-virgin olive oil
1 bag (about 4 oz/115 g) frozen peas, thawed (or 1 cup fresh peas)
1 cup ricotta cheese
Zest and juice of ½ lemon
Salt and pepper, to taste
Fresh mint leaves, for garnish
Instructions
Toast the baguette: Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet, drizzle with olive oil, and toast 8–10 minutes until golden. (Or toast in a skillet over medium heat.)
Rub garlic: Once toasted, lightly rub each slice with the cut side of the garlic clove.
Prep peas: If using frozen peas, thaw and drain; blanch and cool fresh peas. Coarsely mash peas, leaving some whole for texture.
Make ricotta: In a small bowl, whisk ricotta with lemon zest, lemon juice, salt, and pepper until smooth.
Assemble crostini: Spread ricotta evenly on each toast. Top with mashed peas and a few whole peas. Drizzle lightly with olive oil and garnish with fresh mint.
Serve immediately for best crispness and flavor.
Notes
Add Parmesan or feta for an extra savory finish.
Substitute peas with edamame, asparagus, or broad beans.
Try fresh basil or thyme instead of mint for a flavor twist.
A drizzle of honey over the toppings adds a sweet contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Baking, No-Cook components after toasting
- Cuisine: Mediterranean-inspired
