Fresh Pea Ricotta Crostini Recipe Easy 5-Ingredient Appetizer with Zesty Mint and Prosciutto
A quick and fresh appetizer featuring a creamy pea and ricotta spread with zesty mint, topped with salty prosciutto on toasted baguette slices. Perfect for entertaining or a light snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings (about 3 crostini per serving) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 1 cup (150g) fresh peas, shelled and blanched
- ½ cup (125g) whole-milk ricotta cheese
- 8–10 fresh mint leaves, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 4–6 thin slices prosciutto, torn or cut into bite-sized pieces
- 1 small baguette, sliced into ½-inch (1.25cm) thick pieces and toasted
- Olive oil, for brushing the crostini
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add 1 cup (150g) fresh peas and blanch for 2 minutes until vibrant green and tender. Immediately transfer peas to a bowl of ice water to stop cooking. Drain well.
- Preheat oven to 375°F (190°C). Slice the baguette into ½-inch (1.25cm) thick pieces. Brush each slice lightly with olive oil and arrange on a baking sheet. Toast for 8-10 minutes, flipping halfway, until golden and crisp.
- In a food processor or blender, combine blanched peas, ½ cup (125g) ricotta, 1 tablespoon fresh lemon juice, and 8-10 chopped mint leaves. Pulse until smooth but still slightly textured. Season with salt and freshly ground black pepper to taste. If mixture is too thick, add a teaspoon of water or olive oil and blend briefly.
- Spread a generous layer of the pea ricotta mixture onto each toasted baguette slice.
- Tear 4-6 slices of prosciutto into small pieces and arrange on top of each crostini.
- Optionally, drizzle a little extra virgin olive oil or sprinkle a few more mint leaves for garnish. Serve immediately for best texture.
Notes
Adjust the thickness of the pea ricotta spread with a little olive oil or water for easy spreading. Use an ice water bath after blanching peas to keep their bright color and fresh flavor. For a dairy-free version, substitute ricotta with cashew cheese or plant-based ricotta. For gluten-free, use gluten-free baguette or crispbread. Add prosciutto last to avoid sogginess. Toast bread with olive oil for best crispness.
Nutrition
- Serving Size: About 3 crostini
- Calories: 220
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 10
Keywords: pea ricotta crostini, appetizer, easy crostini recipe, fresh peas, prosciutto appetizer, mint crostini, quick snack, spring appetizer