I love to entertain with this easy pea and ricotta crostini recipe in the hot summer months! It’s fresh and flavorful and not something your guests will expect to munch on. The creaminess of the ricotta cheese pairs beautifully with the sweetness of the peas—the perfect summer appetizer.
Spring Pea and Ricotta Crostini
The creaminess of the ricotta cheese pairs beautifully with the sweetness of the peas---the perfect summer appetizer.
By Christina Stanley
Servings: 30 crostini
baguettes, sliced on the bias into ½ inch thick pieces: 2
olive oil: 4 tablespoons
frozen peas, thawed: ¾ cup
ricotta cheese: 1 cup
basil: ¼ cup
salt: ½ teaspoon
pepper: ¼ teaspoon
Step 1: Heat oven to 375° F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, 10 to 12 minutes.Step 2: Meanwhile, in a food processor fitted with the metal blade, puree the peas, ricotta, basil, and salt with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper, scraping down the sides of the bowl occasionally, until the mixture is smooth.Step 3: Spread the mixture onto toasted crostini. Serve immediately, garnished with extra basil if desired.
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