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This is crunchy peas and ricotta costini Recipe for making delicious canapes full of fresh flavor and beautiful texture. The perfect one spring appetizer or snack it’s simple, easy, and vegetarian.
Published February 2021/updated May 2026
I love fresh and frozen peas. They sweet, nutritiousand rich in it vegetable protein and fiber. I use it to set up quickly hummusand this is amazing one-pot pasta or cream green soup For We weeknight food.
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If you think peas are boring, this simple recipe will surprise you at first bite. He freshdelicious, cheap, and ready to go in no time.
Crostini meaning “little crust” in Italian. They are small slices of bread toasted until crispy. In this recipe, they are stacked Creamy ricotta, tender peas, lemon zest and fresh mint.
All you have to do is toast the bread, boil the peas, and toss them with good olive oil—preferably extra virgin olive oil—lemon zest, mint, and seasonings. Then, top crostini with creamy ricotta and bright peas.
These crostini with ricotta and peas are ready and perfect for a quick but filling meal or any gathering throughout the year.
List of ingredients
- Small baguettes
- Fresh or frozen peas
- ricotta cheese
- lemon zest
- fresh mint leaves
- Extra virgin olive oil
- Salt & pepper
How to make crostini
(Note: full recipe is at the bottom of the post)
- Toast the bread slices until crisp.
- Boil peas in boiling water.
- Drain and rinse in cold water (to retain the bright color).
- Toss peas with olive oil, lemon zest, mint, salt, and pepper.
- Top the crostini with ricotta and peas, and serve!
RECIPE NOTES
Ingredients Nut & Ricotta Crostini
Bread: A superior baguette or a regular baguette works great. Baguettes should be small enough so that once sliced, the slices are quite small, like a snack. Cut into ½ inch slices, brush with extra-virgin olive oiland bake in the oven. Alternatively, you can roast them in a pan with a little olive oil… I love their nutty flavor!
Peas: One of fresh or frozen peas work. Frozen peas work well in almost any recipe; they delicious, comfortable, and have almost the same health benefits as their new partner.
Ricotta: Fresh ricotta is fresh, slightly sharpand makes a great base for a lemon and pea topping.
Extra-virgin olive oil: The least processed form of olive oil, healthy and full of taste, is definitely the best in my opinion.
Lemon zest and fresh mint: They are the ones who make the difference, don’t miss them. I use this grater for lemon zest it’s great, but any other fine zest will work.
Can I make pea and ricotta crostini ahead of time?
These crostini are perfect for parties, and you can make toppings in bulk ahead of time, even a day in advance.
However, because the topping is so moist, you want to to assemble the crostini at the last minute so the bread doesn’t get soft.
If you have leftover ricotta…
If you’re wondering what to do with leftover ricotta, I’ve got you covered with this delicious treat lemon ricotta pasta, pasta with zucchini or sun-dried tomato pesto or herbs beat in ricotta And Ricotta croutons. We don’t waste anything! : )
Looking for more vegetarian or vegan appetizers?
If you love party food and appetizers full of veggies and flavor (I do!), check out this fantastic collection Italian appetizer or 50+ vegan appetizers! In addition, here I have given you some of my favorite bruschetta and sauce recipes for you, delicious and cheap:
If you make this peas and ricotta crostini or Any questions, let me know! Leave a comment, send me a message, or rate it.
I’d love to hear your thoughts!
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Crostini with ricotta & Peas
Portion: 12 crostini
Calories: 129kcal
- 12 small slices of baguette, about ½ inch thick (even thinner if you want)
- 1-2 tbsp extra virgin olive oil, according to the needs
Crostini
-
Preheat the oven first 340°F/170°C (it’s best not to use a broiler because the bread burns easily) and line a baking sheet with baking paper.
-
Use a serrated knife and cut the baguette into thin slices, about ½ inch or even thinner if you prefer. Lightly brush each side of each slice with extra virgin olive oil.
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Place the slices in a single layer on a baking sheet and bake until crisp and slightly golden, this takes about 6-7 minutes, watch carefully. Remove from oven and let cool.
Sprinkles
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Bring a small saucepan of water to a boil and boil the peas for about 1 minute or until tender. Drain, rinse immediately in cold water to preserve the bright color, and drain again.
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Place the peas in a bowl and add the lemon zest, grated mint leaves, extra virgin olive oil, salt and pepper. Taste and adjust the flavors and seasonings according to taste until the taste emerges.
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Spread a thick layer of ricotta over each slice of bread, then top with peas, and drizzle with extra virgin olive oil or extra lemon zest if you wish. Serve immediately.
Calories: 129kcal | Carbohydrate: 17G | Proteins: 5G | Fat: 5G | Saturated fat: 1G | Polyunsaturated fats: 1G | Monounsaturated fats: 2G | Cholesterol: 5mg | Sodium: 368mg | Potassium: 75mg | Fiber: 1G | Sugar: 2G | vitamin A: 121IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
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