Featured in our Spring 2026 Food + Entertaining article, Timeless Elegance with a Fresh Twist, this Pea and Ricotta Crostini recipe is super quick and easy, fresh and incredibly tasty. It’s perfect for springtime entertaining!
Pea and Ricotta Crostini
Course: AppetizersServings
6
Ingredients
¾ cup frozen peas, defrosted
1 cup part-skim ricotta cheese
½ teaspoon garlic salt
1 tablespoon extra virgin olive oil
Freshly ground pepper
Honey
1 bunch fresh mint leaves
1 baguette, sliced into rounds
Directions
- Preheat oven to 350 degrees.
- Place the sliced bread on a baking sheet and toast in oven for 8–10 minutes until just slightly golden (you don’t want the bread to get too hard).
- In meantime, add peas, ricotta, salt and oil to a food processor. Pulse a few times until peas and ricotta have combined but there are still small pieces of peas visible.
- Place a dollop or two of the pea and ricotta spread onto each slice of the toasted bread. Drizzle lightly with honey and season with freshly ground pepper. Garnish each slice with 1–2 mint leaves.
Notes
- If you don’t want to bite into pieces of mint, pinch off a few mint leaves, add them to the food processor and pulse into the pea and ricotta mixture.