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Fresh Spring Pea and Mint Crostini Recipe Easy Homemade Ricotta Appetizer

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A quick and easy appetizer featuring fresh spring peas, mint, and creamy ricotta on toasted baguette slices, perfect for spring entertaining and casual gatherings.

Ingredients

Scale
  • 1 cup (150g) fresh spring peas (frozen can be used)
  • 1 cup (250g) creamy ricotta cheese (whole-milk recommended)
  • A handful (about 10-12 leaves) fresh mint leaves, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 small loaf baguette or crusty Italian bread, thinly sliced and toasted
  • Optional garnish: flaky sea salt or fresh pea shoots

Instructions

  1. Bring a medium saucepan of salted water to a boil. Add 1 cup (150g) of fresh peas and cook for 2-3 minutes until bright green and tender but still firm. Drain and immediately plunge them into a bowl of ice water to stop cooking and preserve color. Drain again and set aside.
  2. In a mixing bowl, combine the blanched peas with 1 cup (250g) of creamy ricotta. Use a fork or potato masher to mash until mostly smooth but still slightly chunky for texture. Add 1 tablespoon fresh lemon juice, 2 tablespoons extra virgin olive oil, and a pinch of salt and pepper. Stir to combine.
  3. Roughly chop a handful of fresh mint leaves and fold them gently into the pea ricotta mixture.
  4. Slice the baguette into 1/2-inch (1.25 cm) thick slices. Arrange them on a baking sheet, brush lightly with olive oil, and toast in a preheated oven at 375°F (190°C) for 8-10 minutes until golden and crisp. Alternatively, toast slices in a grill pan over medium heat for 2-3 minutes per side.
  5. Spread a generous spoonful of the pea and ricotta mixture onto each toasted slice. Drizzle with a little more olive oil and sprinkle with flaky sea salt or extra mint leaves if desired.
  6. Serve immediately while the bread is still crisp and the pea ricotta is cool and creamy.

Notes

Do not overcook peas to preserve bright color and texture. Mash peas to a coarse texture for rustic bite. Toast bread just before serving to maintain crunch. Fresh mint is key for flavor. Lemon juice brightens and balances richness. Pea ricotta mixture can be made up to 24 hours ahead and kept chilled.

Nutrition

Keywords: spring pea crostini, mint crostini, ricotta appetizer, easy appetizer, spring recipe, vegetarian appetizer, quick appetizer

Find it online: https://flurpchef.com/fresh-spring-pea-and-mint-crostini-recipe-easy-homemade-ricotta-appetizer/