Pea Crostini with Ricotta
Pea Crostini with Ricotta is a quick,easy, light and delicious recipe. The crostini work as a snack, a light lunch or an hors d’oeuvre. The grilled bread slices and pea mixture can be made a few hours ahead, but assemble the crostini up to 30 minutes before serving as the grilled bread may get soggy. This recipe can easily be doubled.
Servings Prep Time
6people 10minutes
Cook Time
4minutes
Servings Prep Time
6people 10minutes
Cook Time
4minutes
Ingredients
To grill the bread slices:
For the rest of the crostini:
Instructions
  1. Brush olive oil on both sides of bread slices. Heat a grill pan or skillet on high and grill the bread until well toasted, about 2 minutes per side. Remove from heat and transfer bread to a plate.
  2. Cut garlic clove in half and rub the cut side over each slice of grilled bread, using one or two gentle passes. (This gives the toasts an essence of garlic.)
  3. In the bowl of a food processor, add peas, mint leaves, lemon juice, Parmesan cheese, salt and black pepper. Pulse until well combined (the peas should still be somewhat chunky). Scrape down the sides of the bowl, drizzle in olive oil and pulse again until all ingredients are well incorporated.
  4. Spread the pea mixture onto the grilled bread slices and top each with ricotta cheese. Garnish with radishes (or mint leaves, if using) and lemon zest. If you have Maldon sea salt, top each crostini with a small pinch just before serving.

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