Pea Crostini with Lemon Ricotta

15 minutesServes 6-8


  • 1 whole baguette, cut into ½ inch slices
  • 2 cloves of garlic, skins removed
  • 2 c. fresh or frozen green peas
  • 3 tbsp. mint
  • 1 tsp. coarse salt
  • ½ tsp. fresh cracked black pepper
  • 4 tbsp. extra virgin olive oil, plus more for finishing
  • 2 c. ricotta cheese
  • 2 tbsp. lemon zest
  • 2 tbsp. lemon juice


Place bread slices on sheet tray and broil until lightly brown, 2-3 minutes. Rub warm bread slices with garlic and set aside. Discard any leftover garlic.

Fill a large sauce pan with water and bring to a boil. Add peas and blanch until just tender, about 1-2 minutes. Meanwhile, fill a large bowl with ice water. Immediately place peas to the ice water to cool for 5 minutes. Drain peas and transfer to a food processor. Add mint, salt, pepper and olive oil and puree until desired consistency is reached. Alternatively, mash with a fork or potato masher.

In a bowl, combine ricotta cheese, lemon zest and juice. To serve, spread a spoonful of pea puree over bread slices. Top with a generous dollop of the lemon ricotta, a few grinds of freshly cracked pepper and a drizzle of olive oil.