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Flavorful Spring Pea Ricotta Crostini with Crispy Prosciutto

spring pea ricotta crostini - featured image
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A fresh and bright appetizer featuring a creamy pea and ricotta spread on toasted baguette slices topped with crispy prosciutto. Quick and easy to prepare, perfect for spring gatherings or a tasty snack.

Ingredients

Scale
  • 2 cups fresh spring peas, shelled (frozen peas can be used)
  • 1 cup ricotta cheese (whole milk recommended)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 loaf baguette or crusty Italian bread, sliced into ½-inch pieces
  • 6–8 slices prosciutto
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Prepare the peas: Shell fresh peas and blanch in boiling water for 2 minutes until bright green and tender. Drain and transfer immediately to ice water to stop cooking. If using frozen peas, thaw and drain well.
  2. Make the pea ricotta spread: In a blender or food processor, combine peas, ricotta cheese, minced garlic, lemon juice, and olive oil. Pulse until creamy but still slightly textured. Season with salt and pepper to taste.
  3. Toast the bread: Slice baguette into ½-inch thick pieces and toast under the broiler or in a toaster oven for 3-5 minutes per side until golden and crisp. Watch carefully to avoid burning.
  4. Crisp the prosciutto: Heat a dry skillet over medium heat. Cook prosciutto slices 2-3 minutes per side until crispy and browned. Drain on paper towels.
  5. Assemble the crostini: Spread a generous spoonful of pea ricotta mixture on each toasted baguette slice. Top with a piece of crispy prosciutto and garnish with fresh mint leaves if desired.
  6. Serve immediately while bread is crunchy and prosciutto is warm.

Notes

Do not over-blend peas to keep texture. Crisp prosciutto over medium heat to avoid burning. Toast bread to about ½-inch thickness for best crunch. Pea ricotta spread can be made up to 24 hours ahead and stored covered in the fridge. Assemble crostini just before serving to keep bread crisp. For dairy-free, substitute ricotta with almond-based soft cheese or thick coconut yogurt. For gluten-free, use gluten-free bread.

Nutrition

Keywords: spring pea, ricotta, crostini, appetizer, prosciutto, easy recipe, quick snack, spring appetizer

Find it online: https://novanosh.com/flavorful-spring-pea-ricotta-crostini-recipe-easy-perfect-appetizer-with-crispy-prosciutto/