Snap Pea Crostini with Ricotta, Lemon, and Fresh Mint Recipe
This fresh and vibrant Snap Pea Crostini recipe combines crispy, golden baguette slices topped with a creamy ricotta mixture and bright, lemony sugar snap peas. Perfect as an elegant appetizer or light snack, these crostini are garnished with fresh mint and flaky sea salt to create a delightful balance of textures and flavors that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread
- 1 Baguette, sliced
- Olive oil, for brushing
- 1 Clove garlic, smashed and peeled
Ricotta Mixture
- 1 Cup ricotta cheese
- 1 Tablespoon fresh chives, chopped
- 1 Teaspoon lemon zest
- 1/4 Teaspoon kosher salt
- Pinch of black pepper
Snap Peas
- 1 Pound sugar snap peas
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- Salt and pepper, to taste
Garnish
- Fresh mint, torn
- Flaky salt (such as Maldon)
Instructions
- Prepare the Crostini: Preheat your oven to 375°F (190°C). Slice the baguette into thin pieces. Brush each slice lightly with olive oil. Arrange the slices on a baking sheet and bake for 12-15 minutes, or until the bread turns just golden and crisp. Once out of the oven and slightly cooled, rub each toasted slice gently with the smashed garlic clove to infuse subtle garlic flavor.
- Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, lemon zest, chopped chives, kosher salt, and a pinch of black pepper. Mix thoroughly to blend the flavors. Taste the mixture and adjust seasoning as needed. Set aside while preparing the peas.
- Blanch the Snap Peas: Bring a large pot of salted water to a rolling boil. Prepare a bowl of ice water as an ice bath. Add sugar snap peas to boiling water and cook for 2-3 minutes until they turn bright green and start to soften. Using a slotted spoon, immediately transfer the peas to the ice bath to halt cooking and preserve their color and crunch. Drain the peas thoroughly on paper towels.
- Prepare the Peas for Topping: Transfer most of the drained peas to a cutting board and chop them roughly. Leave about 10-15 peas whole or split lengthwise for garnish. Place the chopped peas in a large bowl, then toss with olive oil, lemon juice, salt, and pepper to taste.
- Assemble the Crostini: Spread a generous spoonful of the ricotta mixture on each toasted baguette slice. Top each with a spoonful of the lemony chopped peas. Garnish each piece with a split snap pea, torn fresh mint leaves, and a pinch of flaky salt to finish.
- Serve and Enjoy: Serve these crostini immediately as a refreshing appetizer or snack. Don’t forget to delight your guests with the pun: “Ricotta pea kidding me!”
Notes
- For best results, use fresh sugar snap peas to maintain crunch and sweetness.
- You can prepare the ricotta mixture and blanch the peas a few hours ahead to save time before serving.
- Feel free to substitute fresh basil or parsley for mint if preferred.
- If you prefer a stronger garlic flavor, you can add a small amount of garlic powder to the ricotta mixture in addition to the rubbed clove.
- This recipe is vegetarian-friendly and works well as a light appetizer at parties or gatherings.
