Fresh Spring Pea Crostini Recipe Easy Homemade Ricotta Mint Appetizer
A quick and easy appetizer featuring fresh spring peas, creamy ricotta, and bright mint on toasted baguette slices. Perfect for spring and summer gatherings, this crostini is a crowd-pleaser with vibrant flavors and satisfying textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 crostini (about 6 servings) 1x
- Category: Appetizer
- Cuisine: Mediterranean
Ingredients
Scale
- 1½ cups (225g) fresh spring peas, shelled
- ½ cup (120g) creamy ricotta cheese, preferably whole milk
- 2 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated or minced
- Salt and freshly ground black pepper, to taste
- 1 small loaf baguette or rustic bread, sliced thinly and toasted
Instructions
- Shell and blanch the peas: Bring a pot of salted water to a boil. Add the fresh peas and blanch for 1-2 minutes until bright green and tender. Immediately drain and transfer to an ice bath to stop cooking. Drain thoroughly.
- Toast the bread slices: Preheat oven to 375°F (190°C). Slice the baguette into ¼-inch thick pieces. Arrange on a baking sheet, drizzle with olive oil, and toast for 8-10 minutes until golden and crisp, flipping halfway. Alternatively, use a toaster or grill pan. Set aside to cool slightly.
- Prepare the pea and ricotta mixture: In a food processor, combine blanched peas, ricotta, olive oil, lemon juice, garlic, and mint. Pulse until smooth but still slightly chunky. Season with salt and pepper to taste. For a chunkier texture, mash peas and ricotta by hand and stir in remaining ingredients.
- Assemble the crostini: Spoon a generous dollop of the pea and ricotta mixture onto each toasted bread slice. Drizzle with extra olive oil and garnish with a mint leaf or lemon zest if desired. Serve immediately.
Notes
Drain ricotta if watery to avoid runny topping. Avoid overprocessing pea mixture to keep some texture. Toast bread just before assembling to prevent sogginess. If prepping ahead, keep pea mixture refrigerated and stir in olive oil or lemon juice if thickened.
Nutrition
- Serving Size: About 2 crostini
- Calories: 150180
- Sugar: 23
- Sodium: 150250
- Fat: 810
- Saturated Fat: 34
- Carbohydrates: 1518
- Fiber: 23
- Protein: 68
Keywords: spring pea crostini, ricotta appetizer, mint crostini, easy appetizer, vegetarian appetizer, spring recipes, summer appetizers