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Ricotta, pea, mint crostini

Flavor-packed bites of ricotta, peas, lemon and mint are easy, peasey solutions for dinner, lunch, breakfast and happy hour. How happy is that? Try this ricotta, pea, mint crostini recipe!

  • Author: Judy Barbe
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Appetizer
  • Cuisine: American, Italian

Ingredients

Scale
  • 1 cup green peas, cooked or thawed frozen peas
  • 1 cup part skim ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon lemon juice
  • zest of ½ lemon, about ½ teaspoon
  • 3 tablespoons fresh mint leaves, coarsely chopped
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons olive oil, divided
  • 12 1/4-inch slices baguette

Instructions

  1. If using frozen peas, cook according to package directions. If using fresh-shelled peas, bring a pan of water to a boil. Add peas and boil about 45 -60 seconds. Remove the peas from water and drain. Let cool to room temperature.
  2. In a small bowl, stir together ricotta cheese, Parmesan, lemon juice and zest, peas, mint, and salt, mashing some peas as you stir.
  3. Spread ricotta mixture over crostini. Sprinkle pepper over the top and drizzle with 1 tablespoon olive oil.
  4. To toast baguette slices. Using the 2 tablespoons olive oil, brush one side of bread lightly with olive oil. Place on baking sheet and bake in 350° oven for 8-10 minutes until lightly browned.

Nutrition

Keywords: appetizer

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