Appetizer: United States – Lemon-Mint Pea Ricotta Crostini

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

1 small baguette, cut into 12–16 1 / 2-inch (1.3 cm) slices
3 tbsp (45 ml) extra-virgin olive oil, divided, plus more for brushing
1 cup (150 g) peas (fresh or frozen)
1 / 2 cup (120 g) whole-milk ricotta
1 tsp lemon zest, plus more for finishing
1 tbsp (15 ml) fresh lemon juice
1 small garlic clove, finely grated
6–8 fresh mint leaves, finely chopped (about 1 tbsp / 6 g)
1 / 4 tsp crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
4 radishes, thinly sliced
Flaky sea salt, for finishing

Instructions

Preheat oven to 400°F (200°C). Arrange baguette slices on a sheet pan, brush lightly with olive oil, and toast until golden, 8–10 minutes. Cool slightly.
Blanch peas in salted boiling water until bright and tender, 2–3 minutes (1–2 if frozen). Drain and rinse under cold water; pat dry.
In a bowl, mash half the peas with ricotta, 2 tablespoons olive oil, lemon zest, lemon juice, garlic, mint, red pepper flakes (if using), and a pinch of salt and pepper until creamy. Fold in remaining peas for texture; adjust seasoning to taste.
Spoon the pea-ricotta mixture onto warm toasts. Top with a few radish slices, drizzle with the remaining 1 tablespoon olive oil, and finish with flaky sea salt and a touch of extra lemon zest.
Serve immediately while toasts are crisp.