Spring Pea and Mint Ricotta Crostini

A vibrant and refreshing appetizer that captures the essence of spring. Creamy ricotta is blended with fresh mint and bright green peas, then spread over a crisp crostini and topped with delicate asparagus ribbons.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch rounds
tablespoons olive oil
oz fresh ricotta cheese
1/4 cup shelled fresh or frozen (thawed) English peas
tablespoons finely chopped fresh mint
tablespoon lemon zest
Salt and freshly ground black pepper to taste
thin asparagus spears, shaved into ribbons

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
While the bread toasts, blanch the peas in boiling water for 1 minute, then immediately transfer to an ice bath to retain their bright color.
In a small bowl, gently mash the blanched peas with a fork. Stir in the ricotta cheese, chopped mint, lemon zest, salt, and pepper until just combined.
Spread a generous layer of the ricotta mixture onto each toasted crostini.
Garnish each crostini with a few delicate asparagus ribbons and a final sprinkle of black pepper.

Chef's Tip & Pairing

For an extra layer of flavor, drizzle a few drops of high-quality white truffle oil over the finished crostini just before serving.

From the Tini Crostini Collection