As winter turns to spring and fresh produce makes its return, there's nothing quite like a light yet vibrant appetizer to celebrate the arrival of warmer weather. *Enter the Ricotta and Pea Pod Crostini.* Picture crisp, golden baguette slices topped with creamy whipped ricotta, bright mint, zesty lemon, and a delicate garnish of sweet, crunchy pea pods. This recipe strikes the perfect balance between sophistication and simplicity, making it an excellent choice for brunches, garden parties, or indulging in a seasonal treat. Whether you're hosting friends or savoring a serene afternoon on the patio, these crostini add a delightful touch of sunshine to your table.
Makes: 4-6 Servings
Active Time: 15 Minutes
Total Time: 35 Minutes
Ingredients:
- 1 baguette, cut into ½-inch-thick slices
- 7 tablespoons extra virgin olive oil, plus more for topping 3 cups whole milk ricotta
- ½ teaspoon sea salt, plus more for topping
- ½ teaspoon freshly ground black pepper, plus more for topping ¼ cup garlic, minced 3 tablespoons mint, minced
- 3 teaspoons lemon zest
-
Pea pods, for garnish
Directions:
- Preheat oven to 400°F. Lightly brush the baguette slices with 1 tablespoon of the olive oil and arrange on a baking sheet. Bake in oven for about 12 to 15 minutes, turning the slices over halfway through. When the slices are golden brown on both sides, remove from the oven.
- Combine ricotta, the remaining olive oil, salt, and pepper in a bowl and stir until the mixture is light and fluffy. Sir in the garlic, mint, and lemon zest. Spread the mixture on the baguette slices.
- Drizzle olive oil over the crostini. Sprinkle with a few grains of sea salt and black pepper. Top with the pea pods and serve.
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