Delightful Ricotta Crostini with Peas and Mint – Perfect for Spring Gatherings
- Prep
- 10 min
- Cook
- 14 min
- Total
- 24 min
- Serves
- 10
- Calories
- 197 kcal
- Carbs
- 0.00 g
Ingredients
- 1 French baguettesliced into ¼-inch thick slices
- 4 tablespoonsolive oil (divided)
- 1 tablespoonsalt (plus 1 teaspoon divided)
- 1 poundEnglish peas (fresh or frozen (fresh for best results))
- 2 clovesgarlic (smashed)
- 1 poundfresh ricotta cheese
- —fresh mint
- —sea salt
- —ground black pepper
Instructions
- 1
Preheat oven to 375 F. Place sliced baguette on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt. Cook until crispy, but not browned, about 7 minutes. Remove and set aside.
- 2
Bring a medium pot of water to a boil, then add 1 tablespoon salt. Add peas and cook for 3 minutes. Drain and place into an ice bath. Cool for a few minutes and drain.
- 3
In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté drained peas with garlic until cooked through, about 3-4 minutes. The peas should still have a little firmness to them — you don’t want them mushy.
- 4
On a large platter, layer crostini with ricotta, peas, and a few small leaves of mint (if they’re too large, you can tear or slice them). Season each crostini with sea salt and freshly ground black pepper. Serve at room temperature.