“`html
There’s something magical about springtime produce—especially sweet, tender peas. If you’re looking for a bright, fresh appetizer that’s as stunning as it is simple to make, these Spring Pea and Ricotta Crostini are calling your name! Creamy ricotta, vibrant peas, and a touch of lemon come together on a crisp baguette slice for the perfect bite.
Why You’ll Love This Recipe
- Quick & Easy: Only 20 minutes from start to finish!
- Perfect for Spring: Takes advantage of fresh, in-season peas.
- Elegant Yet Simple: Looks fancy but requires minimal effort.
- Customizable: Make it your own with different toppings and flavors.
Ingredients Breakdown
Essentials:
- French baguette: Sliced and toasted for a crunchy base.
- Fresh or frozen peas: If using frozen, just blanch them briefly.
- Ricotta cheese: Go for whole milk ricotta for a rich, creamy texture.
- Lemon zest & juice: Adds bright, citrusy freshness.
- Extra Virgin Olive Oil: For richness and a glossy finish.
- Mint or basil: Fresh herbs bring out the natural sweetness of peas.
- Salt & pepper: Essential to enhance all the flavors.
Pro Tips:
- If you want even more flavor, mix in a little Parmesan or feta with the ricotta.
- For a more rustic look, lightly mash the peas instead of keeping them whole.
Step-by-Step Instructions
Step 1: Toast the Bread
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Bake for 8–10 minutes until golden and crisp.
Step 2: Prepare the Pea Mixture
Blanch the peas in boiling water for about 2 minutes, then immediately rinse under cold water to preserve their bright color. Lightly mash about half of them in a bowl, leaving some whole for texture.
Step 3: Mix the Ricotta
In a separate bowl, combine ricotta with lemon zest, a pinch of salt, and a drizzle of olive oil. Stir until creamy and well blended.
Step 4: Assemble the Crostini
Spread a generous layer of ricotta onto each toasted baguette slice. Top with the pea mixture, fresh herbs, a squeeze of lemon juice, and a final drizzle of olive oil.
Step 5: Serve & Enjoy!
Arrange on a serving platter and watch these little bites disappear!
Chef’s Tips and Tricks
- Want them even crispier? Brush the bread with olive oil before baking and toast until just golden brown.
- Make ahead: You can prep the ricotta and pea mixture a few hours in advance to save time.
- Best enjoyed fresh: Since crostini can soften over time, assemble right before serving for the best texture.
Recipe Variations and Serving Suggestions
- Add some heat: A sprinkle of red pepper flakes gives these a little kick.
- Drizzle with honey: A touch of honey balances the flavors beautifully.
- Pair with wine: These go wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio.
FAQs
Can I make this ahead of time?
Yes! You can prep the ricotta mixture and pea topping a few hours in advance, but assemble the crostini just before serving to keep them crisp.
How do I store leftovers?
The best way to store leftovers is to keep the ricotta and peas separately in airtight containers in the fridge for up to 2 days. Re-toast the baguette slices before serving again.
Can I use another type of cheese?
Absolutely! Goat cheese or mascarpone would make excellent substitutes if you’re looking for a different flavor profile.
📖 Recipe Card
Spring Pea and Ricotta Crostini
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 12 crostini
Ingredients:
- 1 French baguette, sliced
- 1 cup fresh or frozen peas
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh mint or basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet, drizzle with olive oil, and toast for 8–10 minutes until crispy.
- Blanch peas in boiling water for 2 minutes, then rinse under cold water. Lightly mash half of them in a bowl.
- In a separate bowl, mix ricotta, lemon zest, and a pinch of salt.
- Spread ricotta mixture onto each baguette slice. Top with peas, fresh herbs, and a drizzle of olive oil.
- Finish with a squeeze of lemon juice and serve immediately.
These little bites are like spring on toast—fresh, vibrant, and utterly delicious. Whether you make them for a gathering or just as a special snack, I know you’ll love them! If you try this recipe, leave a comment below and tag your photos with #TheKitchensAid on social media—I’d love to see your take on it!
“`