These crostini with ricotta and peas combine the delicate taste and creaminess of ricotta with the sweetness and crunchiness of fresh peas. They are perfect for a spring appetizer or even for a light dinner rich in vitamins, and it takes just twenty minutes to prepare them… or maybe even less.
To add that extra flavor, think about the mint leaves, so I recommend not omitting them. The same goes for the lemon zest. Oh, and don’t forget the oil, use good extra virgin olive oil, it’s worth it!
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 10 crostini
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz ricotta
- to taste extra virgin olive oil
- 1 lemon (juice and zest)
- to taste salt
- to taste pepper
- 10 slices whole grain bread (alternatively baguette or other bread of choice)
- 5 oz fresh peas
- 30 leaves mint
Steps
To prepare the crostini with ricotta and fresh peas, place the ricotta, two tablespoons of extra virgin olive oil, two tablespoons of lemon juice, along with salt and pepper to taste in a small bowl. Mix everything well to combine the ingredients.
Heat a pan and brush the bread slices with a drizzle of extra virgin olive oil on both sides.
Toast the bread slices in the pan for a few minutes, until they are golden on both sides.
Arrange on a tray and spread a generous teaspoon of ricotta cream on each one, until finished.
Distribute the peas and mint leaves over the ricotta, then drizzle with a little extra virgin olive oil, add a grind of pepper and some lemon zest, previously washed.
Serve and enjoy your crostini with ricotta and fresh peas.
