Ingredients
Bread and Toppings
- 1 Baguette, sliced
- Olive oil for brushing
- 1 Clove garlic, smashed and peeled
- Fresh mint, torn
- Flaky salt (such as Maldon)
Ricotta Mixture
- 1 Cup ricotta cheese
- 1 Tablespoon fresh chives, chopped
- 1 Teaspoon lemon zest
- 1/4 Teaspoon kosher salt
- Pinch of pepper
Pea Mixture
- 1 Pound sugar snap peas
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the crostini base: Preheat your oven to 375°F. Slice the baguette into thin pieces and brush each slice lightly with olive oil. Arrange them on a sheet pan and bake for 12-15 minutes or until they turn a light golden brown and become crisp. Once cooled slightly, rub each slice with the smashed garlic clove to impart a subtle garlic flavor.
- Mix the ricotta spread: In a medium bowl, combine the ricotta cheese, lemon zest, chopped fresh chives, kosher salt, and a pinch of black pepper. Taste the mixture and adjust seasoning as needed. Set this mixture aside to let the flavors meld.
- Blanch the sugar snap peas: Bring a large pot of salted water to a boil. Prepare an ice bath by filling a bowl with ice and cold water. Add the sugar snap peas to the boiling water and cook for 2-3 minutes, until they become bright green and just tender. Quickly transfer the peas to the ice bath using a slotted spoon to halt the cooking process. Drain the peas well on paper towels.
- Prepare the pea topping: Reserve about 10-15 whole peas, splitting them lengthwise for garnish. Chop the remaining peas roughly on a cutting board. In a large bowl, toss the chopped peas with olive oil and lemon juice. Season with salt and pepper to your preference.
- Assemble the crostini: Spread a generous spoonful of the ricotta mixture onto each toasted baguette slice. Top with a spoonful of the dressed chopped peas. Garnish with a single split pea, torn fresh mint leaves, and a sprinkle of flaky sea salt for added texture and flavor.
- Serve and enjoy: Arrange the crostini on a serving platter and serve immediately. Don’t forget to share the pun “ricotta pea kidding me” for a fun conversation starter!
Notes
- For the best flavor, use fresh, high-quality ricotta cheese and fresh herbs.
- Blanching peas helps maintain their vibrant color and crisp-tender texture.
- You can prepare the ricotta mixture a few hours in advance and keep it refrigerated.
- Try swapping fresh mint with basil or dill for a different herbaceous twist.
- This recipe is best served fresh to keep the crostini crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
