Fresh Spring Pea and Mint Crostini
A light and refreshing snack featuring whipped ricotta, fresh peas, and mint on toasted baguette slices. Perfect for quick snacks or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 crostini (about 4 servings) 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 ½ cups fresh or frozen peas (225g)
- 1 cup creamy ricotta cheese (240g), whipped or stirred smooth
- 10–12 fresh mint leaves, finely chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 small loaf baguette or rustic bread, sliced thinly and toasted until crisp
- Optional: 1 teaspoon grated lemon zest
- Optional: crushed red pepper flakes
- Optional: toasted pine nuts or slivered almonds
Instructions
- Bring a medium pot of salted water to a boil. Add peas and cook for 2 minutes if fresh, 1 minute if frozen. Drain and immediately plunge into ice water to stop cooking and preserve color. Drain again and set aside.
- In a mixing bowl, whisk or beat ricotta until smooth and fluffy (about 2-3 minutes). Add lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper. Stir until combined and creamy. Add lemon zest if desired.
- Using a fork or potato masher, gently mash the peas to keep some texture. Fold in chopped mint leaves and season with salt and pepper. Drizzle with remaining olive oil and mix gently.
- Preheat oven or toaster oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 7-10 minutes, flipping once halfway through, until golden and crisp.
- Spread a generous layer of whipped ricotta on each toasted bread slice. Top with a spoonful of the mashed pea and mint mixture. Sprinkle with toasted pine nuts or crushed red pepper flakes if desired.
- Drizzle a little more olive oil over the assembled crostini and finish with flaky sea salt. Serve immediately.
Notes
Do not over-mash peas to keep texture. Whisk ricotta for fluffiness. Brush bread with olive oil before toasting for crispness. Fresh mint is essential for flavor. Assemble crostini just before serving to avoid sogginess. Variations include vegan cashew ricotta, swapping peas for edamame or fava beans, and adding spicy or nutty toppings.
Nutrition
- Serving Size: 3 crostini
- Calories: 180
- Sugar: 3
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 8
Keywords: spring pea crostini, mint crostini, ricotta snack, easy appetizer, fresh pea recipe, quick snack, vegetarian appetizer