Spring Pea & Prosciutto Ricotta Crostini

This vibrant crostini captures the essence of spring with a creamy, fresh pea and mint ricotta spread. The salty, delicate prosciutto adds a perfect counterpoint to the sweet peas and crunchy bread. It's an elegant and refreshing appetizer, ideal for welcoming warmer weather.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil, plus more for drizzling
cup fresh or frozen (thawed) English peas
1/2 cup whole milk ricotta cheese
tablespoons fresh mint, finely chopped
tablespoon lemon juice
Salt and freshly ground black pepper to taste
slices prosciutto, thinly sliced and torn into pieces
Pinch of red pepper flakes (optional)

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, blanch the peas in boiling water for 1 minute, then immediately transfer to an ice bath to stop cooking and preserve their bright green color. Drain well.
In a food processor, combine the blanched peas, ricotta, chopped mint, lemon juice, salt, and pepper. Pulse until a slightly chunky, vibrant green spread forms.
Once the crostini are cooled, spread a generous layer of the pea and mint ricotta mixture onto each slice.
Top each crostini with a small piece of torn prosciutto and a light drizzle of olive oil. Serve immediately.

Chef's Tip & Pairing

The bright acidity of a crisp Sauvignon Blanc or a dry Rosé will beautifully complement the fresh mint and sweet peas, while cutting through the richness of the ricotta and prosciutto.

From the Tini Crostini Collection