Imagine a bite that tastes like spring—fresh, zesty, creamy, and a little bit fancy (but easy enough to whip up in 15 minutes!). These Spring Pea and Ricotta Crostini are exactly that. Whether you’re hosting brunch, planning a picnic, or just elevating your Monday lunch, this recipe brings seasonal joy to every crunchy, creamy bite.
Why You’ll Love This Recipe
This recipe takes me right back to a sunny afternoon picnic with my kiddos running through the yard and friends sipping sparkling lemonade nearby. It’s a sensory celebration—bright peas, velvety ricotta, zippy lemon—and so easy, you’ll wonder why it doesn’t make a weekly appearance on your table.
- Ready in 15 minutes flat—major win for busy days
- Bursting with color and flavor (hello, spring vibes!)
- Perfect for entertaining or impromptu snack boards
- Customizable with herbs, toppings, or cheese swaps
- Kid-friendly yet impressive enough for guests
Ingredients Breakdown
Essentials
- 1 French baguette, sliced into ½-inch rounds
- 1 tablespoon olive oil (for brushing crostini)
- 1 cup fresh or frozen peas (thawed if frozen)
- ¾ cup whole-milk ricotta cheese
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh mint, chopped (plus extra for garnish)
- Salt and freshly cracked black pepper, to taste
Pro Tips
- Use high-quality ricotta—look for one that’s thick and creamy, not watery.
- No fresh mint? Try basil or flat-leaf parsley instead for a different herby note.
- To make it dairy-free, sub with a whipped coconut or cashew cheese.
- If peas aren’t in season, frozen baby peas work beautifully and keep it vibrant.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and lightly brush each with olive oil. Toast in the oven for 7–9 minutes, or until golden and crisp. Set aside to cool.
- Meanwhile, bring a small pot of water to a boil. Add the peas and cook for 2–3 minutes (or until tender and bright green). Drain and rinse under cold water to stop the cooking.
- In a food processor, pulse the peas, lemon zest, lemon juice, mint, and a pinch of salt and pepper. You’re aiming for a chunky texture, not totally smooth.
- Spread about a tablespoon of ricotta onto each crostini. Top with a spoonful of the pea mixture.
- Finish with a tiny drizzle of olive oil, extra mint, and an extra pinch of black pepper or flaky salt if you’d like. Serve and enjoy!
Chef’s Tips and Tricks
- Don’t skip the lemon zest—it adds depth and brightness that pulls the whole thing together.
- Make the pea mixture a few hours ahead and store in the fridge to save prep time when hosting.
- Toast your crostini in advance and store in an airtight container for up to 2 days. Just assemble before serving.
Recipe Variations and Serving Suggestions
- Add a slice of prosciutto or smoked salmon on top for a little protein boost.
- Drizzle with honey or balsamic glaze for a sweet-savory twist.
- Serve alongside a spring salad, sparkling lemonade, or rosé for the ultimate alfresco meal.
- Try with ricotta + whipped goat cheese for a tangy twist.
FAQs
Can I make this ahead of time?
You can prep all the components (pea mixture, toasted crostini) ahead of time, but I recommend assembling just before serving so the bread stays nice and crisp.
How do I store leftovers?
If they’re already assembled, store in an airtight container in the fridge and eat within a day. The crostini will soften a bit but still taste great!
Can I freeze the pea spread?
You can! Freeze for up to a month in an airtight container and thaw in the fridge overnight before using—just give it a stir to refresh the texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1 French baguette, sliced
- 1 tbsp olive oil
- 1 cup peas
- ¾ cup ricotta cheese
- Zest & juice of 1 lemon
- 2 tbsp chopped mint
- Salt & pepper to taste
Instructions:
- Toast bread slices with olive oil at 400°F for 7–9 minutes.
- Boil peas for 2–3 minutes; drain and rinse under cold water.
- Pulse peas, lemon zest & juice, mint, salt, and pepper in a food processor.
- Spread ricotta on each crostini, top with pea mixture, garnish, and serve.
Nutrition: Approx. 95 calories per crostini
If you give these crostini a try, I’d love to hear from you! Leave a comment below, tag me on Instagram @thekitchensaid, or pin this recipe to save for later. Sharing is caring—especially when it’s this delicious!
