Spring Pea & Lemon Ricotta Crostini

This crostini captures the essence of spring with a creamy, bright lemon-infused ricotta base. Topped with blanched sweet peas and fresh mint, it offers a delightful contrast of textures and a burst of fresh, herbaceous flavor. It's the perfect light appetizer to welcome the new season.

Vegetarian

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
cup fresh ricotta cheese (whole milk)
tablespoon fresh lemon juice
teaspoon lemon zest
1/2 cup fresh or frozen (thawed) sweet peas
tablespoons fresh mint, finely chopped
Salt and freshly ground black pepper to taste
Optional: A drizzle of high
quality honey or flaky sea salt for garnish

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes, or until golden and crisp.
While the bread toasts, prepare the topping. In a small bowl, combine the ricotta cheese, lemon juice, and lemon zest. Season generously with salt and pepper.
If using fresh peas, quickly blanch them in boiling water for 1 minute, then immediately plunge into ice water to retain their bright green color. Drain well.
Once the crostini are cooled slightly, spread a generous layer of the lemon ricotta mixture onto each slice.
Top the ricotta with the blanched peas and a sprinkle of fresh mint. Finish with a light drizzle of honey or a pinch of flaky sea salt, if desired.

Chef's Tip & Pairing

Pair this bright, fresh appetizer with a crisp, unoaked Sauvignon Blanc or a light, dry Rosé to complement the citrus and herbaceous notes. The wine's acidity will cut through the richness of the ricotta beautifully.

From the Tini Crostini Collection