Description
Fresh and vibrant, this Spring Pea & Ricotta Crostini is a delightful appetizer that celebrates the flavors of spring—perfect for gatherings or a light snack.
Ingredients
- Fresh peas
- Ricotta cheese
- Sourdough bread
- Lemon juice
- Mint leaves
- Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). Slice sourdough bread into half-inch pieces and place on a baking sheet. Brush each slice with olive oil.
- Bake for 8-10 minutes until golden brown, monitoring closely to avoid burning.
- Boil fresh peas in salted water for 2-3 minutes until tender. Drain and lightly mash in a bowl.
- Combine mashed peas with ricotta cheese, lemon juice, chopped mint, salt, and pepper to taste.
- Spread the pea-ricotta mixture generously onto toasted bread slices. Drizzle with olive oil.
- Garnish with extra mint leaves and serve immediately while warm.
Notes
- Feel free to substitute ricotta with goat cheese for a different flavor profile.
- Add balsamic glaze or lemon zest for an added twist.
- Assemble crostini right before serving to keep the bread crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 crostini (60g)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg