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.
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!
Spring Pea and Ricotta Crostini
Spring pea and ricotta crostini with creamy ricotta and bright, lemony smashed peas on crisp toasts — a fresh, easy spring appetizer.
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: 95 calories
