Description
Bright and fresh, this Spring Pea & Ricotta Crostini is the perfect appetizer for sunny gatherings, combining creamy ricotta with vibrant peas for a delightful bite.
Ingredients
- Baguette
- Fresh Green Peas
- Ricotta Cheese
- Lemon Zest
- Fresh Mint Leaves
- Olive Oil
- Salt and Pepper
Instructions
- Preheat oven to 400°F (200°C) and slice baguette into ½-inch pieces. Spread on a baking sheet.
- Toast the bread for 8-10 minutes until golden brown.
- Boil peas in salted water for 3-4 minutes until tender, then drain.
- Mash peas with salt, pepper, lemon zest, and half of the chopped mint until chunky.
- In a separate bowl, mix ricotta with salt and pepper until smooth, folding in remaining mint if desired.
- Spread ricotta on toasted baguette slices, top with mashed peas, and drizzle with olive oil before serving.
Notes
- For added flavor, consider mixing in other herbs like basil or adding a sprinkle of chili flakes for heat.
- Substitute peas with asparagus or broad beans for delicious variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini (30g)
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg