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Fresh Spring Pea Crostini Recipe Easy Homemade Ricotta and Mint Appetizer

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A quick and fresh appetizer featuring blanched spring peas tossed with creamy ricotta and fresh mint, served on crispy toasted baguette slices. Perfect for spring gatherings and light snacks.

Ingredients

Scale
  • 1 cup (150g) fresh spring peas, shelled and blanched
  • 1 cup (240g) whole milk ricotta cheese
  • About 10 fresh mint leaves, finely chopped
  • 2 tablespoons extra virgin olive oil, divided
  • 1 small clove garlic, minced (optional)
  • Zest of 1 lemon
  • 1/2 baguette, sliced into 1/2-inch (1.3 cm) thick pieces
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnish: extra mint leaves or pea shoots

Instructions

  1. Bring a medium saucepan of salted water to a boil. Add 1 cup (150g) fresh shelled peas and blanch for 1-2 minutes until bright green and tender-crisp. Immediately transfer peas to a bowl of ice water to stop cooking and preserve color. Drain well and pat dry.
  2. Preheat oven to 375°F (190°C). Slice half a baguette into 1/2-inch thick pieces. Arrange slices on a baking sheet and brush lightly with 1 tablespoon olive oil. Toast for 8-10 minutes, flipping halfway, until golden and crisp. Remove and let cool slightly.
  3. In a mixing bowl, combine 1 cup (240g) ricotta cheese with minced garlic and lemon zest. Stir well to blend flavors. Add salt and freshly ground black pepper to taste. Drizzle in 1 tablespoon olive oil and mix until creamy and smooth.
  4. Roughly mash half of the blanched peas with a fork, leaving the other half whole. Stir in the finely chopped mint leaves. Gently fold this pea and mint mixture into the ricotta base until well combined but still a bit chunky.
  5. Spread a generous dollop of the ricotta and pea mixture onto each toasted baguette slice. Arrange on a serving platter, garnish with extra mint leaves or pea shoots if desired, and finish with a small drizzle of olive oil and a fresh crack of black pepper.
  6. Serve immediately to keep the bread crisp and flavors vibrant. If needed, prepare components ahead but assemble just before serving.

Notes

Blanch peas quickly to preserve color and crunch. Toast bread well with olive oil for perfect crispness. Whip ricotta gently for creamy texture. Assemble crostini just before serving to avoid sogginess. Ricotta mixture can be made up to two days ahead and refrigerated. For vegan option, substitute ricotta with plant-based cheese and use vegan bread.

Nutrition

Keywords: spring pea crostini, ricotta appetizer, mint crostini, easy appetizer, spring recipe, fresh peas, homemade ricotta, quick snack

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