Description
Delicious creamy pea and mint crostini topped with ricotta cheese, perfect for a vegetarian appetizer.
Ingredients
Scale
- 1 (1) French baguette, sliced into 1/4-inch (0.6 cm) pieces
- 1 pound (450 g) fresh or frozen English peas
- 1 pound (450 g) ricotta cheese, preferably whole milk ricotta
- Fresh mint leaves, to taste
- 4 tablespoons (60 ml) olive oil, divided
- 1 tablespoon plus 1 teaspoon (about 16 g) salt, divided
- 2 cloves garlic, crushed
- Coarse sea salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat Oven: Set your oven to 375°F (190°C). This temperature achieves the desired crispness for the baguette slices without browning excessively.
- Step 2: Toast Baguette Slices: Place baguette slices on a baking sheet. Drizzle with 2 tablespoons (30 ml) of olive oil and sprinkle with 1 teaspoon salt. Bake for about 7 minutes until the bread is crisp but not browned. Remove and let them cool slightly for about 5 minutes to avoid sogginess when adding topping.
- Step 3: Prepare Peas: Bring a medium pot of water to a boil. Add 1 tablespoon salt. Add peas and cook for 3 minutes, checking for vibrant green color and firmness. Drain immediately and transfer peas to an ice bath for a few minutes to halt cooking and retain color. Drain again thoroughly.
- Step 4: Sauté Peas and Garlic: Heat remaining 2 tablespoons (30 ml) olive oil in a skillet over medium-high heat. Add crushed garlic and sauté for approximately 2 minutes until just softened and lightly golden but not browned. Add peas and cook together for 3 to 4 minutes until heated through but still firm. Remove from heat.
- Step 5: Spread Ricotta: Using a spoon or spatula, generously spread ricotta cheese onto each toasted baguette slice while the bread is still slightly warm to help the ricotta adhere.
- Step 6: Top with Peas and Mint: Spoon the sautéed peas and garlic evenly over the ricotta on each crostini. Garnish with fresh mint leaves according to taste for a refreshing finish.
- Step 7: Season and Serve: Sprinkle each crostini with coarse sea salt and freshly ground black pepper to taste. Serve immediately at room temperature to allow the flavors to meld and the texture to remain pleasant.
Notes
- Room Temperature: Store crostini in an airtight container at room temperature for up to 1 day, ensuring no moisture to keep bread crisp.
- Refrigeration: Place crostini in an airtight container and refrigerate for up to 2 days. The bread will soften slightly before serving.
- Freezing: Wrap crostini individually in plastic wrap, place in a freezer-safe container, and freeze up to 1 month. Thaw in the refrigerator before serving.
- Let toasted bread slices cool for about 5 minutes before spreading ricotta to prevent sogginess.
- To avoid garlic browning during sautéing, cook garlic alone for 2 minutes before adding peas; garlic should become lightly golden but not dark.
- Keep peas in the ice bath for an additional minute if they appear dull in color after boiling to maintain vibrant green.
- If using frozen peas, thaw fully for about 30 minutes at room temperature before cooking.
- Taste ricotta cheese prior to spreading and adjust seasoning with a pinch of salt if necessary.
- Reheat crostini briefly in a 350°F (175°C) oven for 5 minutes if desired to regain some crispness or serve immediately at room temperature for best texture and flavor.
- Serve crostini alongside a fresh arugula or cherry tomato salad for a balanced meal.
- Add sides like roasted bell peppers or balsamic-glazed zucchini to complement texture and flavor.
- For variety, top with roasted mushrooms or caramelized onions, and try adding fresh herbs like basil or chives.
- Drizzle extra virgin olive oil or sprinkle lemon zest on top for brightness. A few red pepper flakes or a dollop of pesto can add flavor complexity.
- Substitute fresh mint with basil leaves for a different herbal note.
- Add a sprinkle of lemon zest over the peas for extra zing if desired.
- Switch the baguette for ciabatta or sourdough bread if preferred for different texture.
- Use canola oil instead of olive oil for a lighter mouthfeel, though richness will be reduced.
- Look for whole milk ricotta for the creamiest texture and best flavor.
- Choose young, sweet fresh peas when possible; frozen peas can be used after thawing and rinsing.
- Select vibrant green mint leaves without browning or damage to enhance freshness.
- Opt for a crusty artisan-style baguette to ensure crunchy texture; alternative rustic breads like ciabatta or sourdough also work well.
- Use high-quality extra virgin olive oil for depth of flavor; canola oil can substitute but is less flavorful.
Nutrition
- Serving Size: 1 crostini
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg