Can I make ricotta crostini with peas and mint ahead of time?

You can prep all the components ahead—toast the bread, sauté the peas, and whip the ricotta. Just store them separately and assemble the crostini right before serving to keep the texture just right.

What's the best substitute for fresh peas in this crostini?

If fresh English peas aren’t available, high-quality frozen peas work well. Just thaw and cook gently to avoid a mushy texture. Sugar snap peas can also add a sweet, crisp alternative if thinly sliced.

How do I store leftover ricotta crostini?

Assembled crostini don’t hold up well over time—the bread gets soft. Store the toppings and bread separately in airtight containers and assemble fresh when ready to serve again.

Can I freeze any part of this ricotta crostini recipe?

Freezing is not recommended for this recipe. The ricotta can change texture when frozen, and the peas may lose their brightness. Stick to prepping fresh for the best flavor and feel.

Ricotta Crostini with Peas and Mint – Fresh & Flavorful

Ricotta Crostini with Peas and Mint

Print Recipe

Ricotta Crostini with Peas and Mint is a light, spring-inspired appetizer that combines creamy cheese, sweet peas, and fresh mint on crispy toasted bread.

Author: Emma
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Assemble
Cuisine: Italian

Ingredients

Scale

1 French baguette, sliced into 1/4-inch pieces
4 tablespoons olive oil, divided
1 tablespoon plus 1 teaspoon salt, divided
1 pound fresh or frozen English peas
2 garlic cloves, crushed
1 pound ricotta cheese
Fresh mint leaves
Coarse sea salt, for topping
Freshly ground black pepper, to taste

Instructions

Set the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon of salt and bake for around 7 minutes until crispy but not browned. Remove and let cool slightly.
In a medium pot, bring water to a boil and stir in 1 tablespoon of salt. Add the peas and cook for 3 minutes, then drain and immediately transfer to an ice bath to stop the cooking. Drain again after a few minutes.
Warm the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the peas and garlic, sautéing for 3 to 4 minutes until heated through but still firm. Remove from heat.
Spread ricotta onto each toasted bread slice. Spoon peas over the top and garnish with small mint leaves. Season with sea salt and freshly ground black pepper. Serve at room temperature.

Notes

Rub the warm crostini with a fresh garlic clove after toasting for added flavor.
For a creamier texture, whip the ricotta in a food processor before spreading.
Store components separately if making ahead and assemble just before serving to maintain crispness.

Keywords: Ricotta Crostini with Peas and Mint, spring appetizer, crostini recipe

Find it online: https://justveggingout.com/ricotta-crostini-with-peas-and-mint/