Name: Ricotta Crostini with Peas and Mint Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Italian
Ingredients: 1 French baguette, sliced into ¼-inch thick slices; 4 tablespoons olive oil, divided; 1 tablespoon + 1 teaspoon salt, divided; 1 pound English peas, fresh or frozen (fresh for best results); 2 cloves garlic, smashed; 1 pound fresh ricotta cheese; Fresh mint leaves, small or torn if large; Sea salt, to taste; Ground black pepper, to taste

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Introduction

Ricotta Crostini with Peas and Mint is a light and refreshing appetizer that’s perfect for spring or summer gatherings. Crispy baguette slices topped with creamy ricotta, tender peas, and fragrant mint create a delightful balance of flavors and textures.

The image shows several small toasted baguette slices arranged closely together on a wooden board, each topped with layers that start with a creamy white spread, followed by a generous pile of bright green peas. The texture of the toasted bread looks crisp and golden brown, contrasting with the soft, smooth cream and fresh, slightly shiny peas. The scene is vibrant with the natural colors of the ingredients standing out against the wood grain background, creating a fresh and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 French baguette, sliced into ¼-inch thick slices
4 tablespoons olive oil, divided

1 tablespoon + 1 teaspoon salt, divided
1 pound English peas, fresh or frozen (fresh for best results)

2 cloves garlic, smashed
1 pound fresh ricotta cheese

Fresh mint
Sea salt
Ground black pepper

Instructions

Step 1: Preheat oven to 375°F. Arrange the baguette slices on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt. Bake until the slices are crispy but not browned, about 7 minutes. Remove from oven and set aside.
Step 2: Bring a medium pot of water to a boil and add 1 tablespoon salt. Add the peas and cook for 3 minutes. Drain the peas and immediately transfer them to an ice bath to cool. Drain again after a few minutes.
Step 3: Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the drained peas and smashed garlic cloves. Sauté until the peas are cooked through but still slightly firm, about 3 to 4 minutes. Remove the garlic cloves before assembling.

Step 4: On a large platter, spread fresh ricotta cheese on each crostini. Top with the sautéed peas and a few small leaves of fresh mint (tear or slice large leaves). Season with sea salt and freshly ground black pepper. Serve at room temperature.

Tips & Variations

Use fresh peas for the best flavor, but frozen peas work well in a pinch—just thaw them before cooking.
If you prefer a bit of tang, sprinkle a little lemon zest over the ricotta before adding the peas.

For an extra layer of flavor, drizzle a small amount of honey over the assembled crostini before serving.

Storage

Store any leftover components separately: keep the crostini in an airtight container at room temperature for up to 2 days to maintain crispness. Store ricotta and sautéed peas in the fridge for up to 2 days. Assemble just before serving to avoid soggy crostini. Reheat peas gently in a skillet if desired.

How to Serve

Several pieces of toasted baguette slices are arranged closely on a wooden board. Each slice has a thick layer of white creamy cheese spread on top, with a generous pile of bright green peas covering the cheese. The peas add a fresh, slightly bumpy texture to the smooth cheese, and the bread's golden-brown crust contrasts with the white and green toppings. There is a woman's hand reaching toward one of the toasts. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of ricotta?

Yes, fresh goat cheese or mascarpone can be used for a similar creamy texture, though they will slightly alter the flavor profile.

Can I prepare this recipe ahead of time?

You can prepare the peas and toast the crostini a few hours in advance, but it’s best to assemble just before serving to keep the bread crispy and the toppings fresh.