Delight dinner guests with a vibrant appetizer that is as delicious as it is pretty. Refreshing mint and lemon brighten the peas, pairing well with the creamy ricotta and lightly toasted crostini.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
Ricotta and Peas Crostini with Mint
Delight dinner guests with a vibrant appetizer that is as delicious as it is pretty. Refreshing mint and lemon brighten the peas, pairing well with the creamy ricotta and lightly toasted crostini.
Ingredients
- 1 small baguette
- 3 tablespoons olive oil divided, plus more for drizzling
- 1 cup frozen peas
- Zest of ½ lemon divided
- 8 mint leaves finely chopped
- ½ cup ricotta cheese
- Salt and pepper to taste
Instructions
TO PREPARE CROSTINI
- Preheat oven to 350º and line a baking sheet with parchment paper.
- Cut baguette into 12 thin slices, about ½-inch thick. Use 1 tablespoon olive oil to lightly coat each side.
- Place slices in a single layer on the baking sheet and bake until crisp and slightly golden, around 6 or 7 minutes. Remove from oven and let cool.
TO MAKE TOPPING
- Bring a small pot of water to a boil and blanch the peas for about one minute. Drain and place in a bowl of cold water to help maintain their bright color, then drain well.
- In a bowl, add peas, lemon zest, mint, remaining olive oil, salt, and pepper.
- Spread a thick layer of ricotta on top of each slice of bread, top with peas, drizzle with additional olive oil, and sprinkle on lemon zest. Serve immediately.
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