1. Can I make ricotta crostini ahead of time?

Yes, but it’s best to assemble them right before serving to prevent sogginess. You can toast the bread, sauté the peas, and prepare the ricotta mixture ahead of time. Store all components separately and assemble when ready to serve.

2. What kind of peas are best for this recipe?

Fresh English peas are ideal because of their firm texture and sweet flavor. If unavailable, you can use frozen peas—just make sure they’re thawed and well-drained before blanching or sautéing.

3. Can I use a different type of bread instead of a baguette?

Absolutely. Any rustic or crusty bread works well—ciabatta, sourdough, or even a hearty multigrain loaf. Just make sure the slices are thin and toasted until crisp to hold the toppings.

4. Is it possible to make a dairy-free version of this crostini?

Yes. You can use dairy-free ricotta alternatives made from almonds or tofu. Keep in mind that the flavor and texture will vary, but with proper seasoning, it can still be delicious and aligned with dietary needs.

Ricotta Crostini – Easy Spring Appetizer You’ll Love

Name: Ricotta Crostini
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: Italian
Ingredients: 1 French baguette, sliced into 1/4-inch thick slices; 4 tablespoons olive oil, divided; 1 tablespoon + 1 teaspoon salt, divided; 1 pound English peas, fresh or frozen; 2 cloves garlic, smashed; 1 pound fresh ricotta cheese; Fresh mint leaves, for garnish; Sea salt, for garnish; Ground black pepper, to taste

Description

Ricotta Crostini with Peas and Mint is a refreshing, elegant spring appetizer that combines creamy ricotta cheese, sweet English peas, and fresh mint on top of crispy toasted baguette slices. Perfect for parties, brunches, or light snacks.

Ingredients

Scale

1 French baguette, sliced into 1/4-inch thick slices
4 tablespoons olive oil, divided
1 tablespoon + 1 teaspoon salt, divided
1 pound English peas, fresh or frozen
2 cloves garlic, smashed
1 pound fresh ricotta cheese
Fresh mint leaves, for garnish
Sea salt, for garnish
Ground black pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Arrange baguette slices on a large baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toast in the oven for about 7 minutes until crispy but not browned. Remove and set aside.
Bring a medium pot of water to a boil. Add 1 tablespoon salt and the English peas. Cook for 3 minutes, then drain and transfer immediately to an ice bath. Cool for a few minutes and drain again.
Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the drained peas and smashed garlic cloves. Sauté for 3–4 minutes until the peas are tender but still firm. Remove from heat.
Spread a generous layer of ricotta onto each toasted baguette slice. Top with sautéed peas and small mint leaves. Season each crostini with sea salt and freshly ground black pepper.
Serve at room temperature and enjoy!

Notes

Whipping the ricotta in a food processor makes it even lighter and fluffier.
Use fresh peas for best texture and flavor, but thawed frozen peas work in a pinch.
Rub the toasted bread with a garlic clove for extra flavor.
Assemble just before serving to keep the crostini crisp.
Store components separately if preparing ahead of time.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Appetizer
Method: Assemble
Cuisine: Italian

Nutrition

Serving Size: 2 crostini
Calories: 190
Sugar: 1g
Sodium: 320mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 7g
Cholesterol: 20mg