These Pea Ricotta Crostini With Hazelnuts are a fresh and elegant appetizer perfect for spring gatherings, brunch spreads, or light entertaining. Crisp toasted baguette slices are layered with creamy ricotta, bright lemony peas, fragrant herbs, and crunchy toasted hazelnuts for a beautiful balance of texture and flavor. A drizzle of olive oil or honey finishes each bite with a touch of richness and sweetness.
Why You’ll Love This Recipe
Quick and easy to prepare in under 30 minutes
Perfect for spring parties, brunches, or light appetizers
Combines creamy, crunchy, and fresh textures in every bite
Bright lemon and herb flavors keep the crostini refreshing
Easy to prepare ahead by storing the components separately
Elegant presentation with simple ingredients
Easily customizable with different nuts, herbs, or cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crostini:
1 baguette, sliced diagonally into 12 to 16 slices
2 to 3 tablespoons extra-virgin olive oil
1 small garlic clove, halved
For the pea topping:
1 cup fresh peas
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 to 2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
For assembly:
1 cup whole-milk ricotta cheese
1/3 cup toasted hazelnuts, roughly chopped
Hot honey or regular honey, for drizzling
Extra-virgin olive oil, for drizzling
Additional lemon zest, for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Preheat your oven to 400°F (200°C).
Spread the hazelnuts on a small baking sheet or oven-safe skillet. Toast them in the oven for 5 to 7 minutes until fragrant and lightly golden. Remove from the oven, let cool slightly, then roughly chop.
Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
Bake the bread for 10 to 12 minutes, flipping halfway through, until the slices are golden and crisp around the edges.
While the bread is still warm, rub the cut side of the garlic clove lightly over each toast for extra flavor.
Bring a small saucepan of salted water to a boil. Add the fresh peas and cook for 2 to 3 minutes until bright green and tender.
Drain the peas and rinse briefly under cold water to stop the cooking process. Pat them dry thoroughly.
Transfer the peas to a bowl and lightly mash them with a fork or potato masher. The mixture should remain slightly chunky.
Stir in the lemon zest, lemon juice, chopped mint, chopped basil, olive oil, salt, and black pepper.
In a separate bowl, stir the ricotta until smooth and creamy. Season lightly with salt and pepper.
To assemble, spread a generous layer of ricotta onto each toasted baguette slice.
Spoon the pea mixture over the ricotta.
Sprinkle the toasted hazelnuts on top.
Finish with extra lemon zest, freshly cracked black pepper, and a light drizzle of olive oil or honey if desired.
Serve immediately while the bread is crisp.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Variations
Replace hazelnuts with toasted almonds, walnuts, or pistachios.
Use whipped cottage cheese instead of ricotta for a tangier flavor.
Add microgreens or arugula on top for extra freshness.
Swap mint and basil for dill or parsley.
Add thinly sliced radishes for extra crunch.
Use frozen petite peas if fresh peas are unavailable.
Drizzle with balsamic glaze instead of honey for a savory finish.
Storage/Reheating
Store the toasted baguette slices, pea mixture, and ricotta separately in airtight containers in the refrigerator for up to 2 days.
To reheat the crostini base, place the bread slices in a 350°F oven for 3 to 5 minutes until crisp again.
Avoid assembling the crostini too far in advance, as the bread may become soft from the toppings.
The pea mixture is best enjoyed fresh but can be refrigerated for up to 2 days.
FAQs
Can I make these crostini ahead of time?
Yes. Prepare the bread, ricotta, and pea topping separately and assemble shortly before serving.
Can I use frozen peas instead of fresh peas?
Yes. Thawed frozen petite peas work very well in this recipe.
What type of ricotta works best?
Whole-milk ricotta provides the creamiest texture and richest flavor.
Can I serve these crostini cold?
Yes. They can be served at cool room temperature or slightly warm.
How do I keep the bread crisp?
Assemble the crostini just before serving to prevent the bread from becoming soggy.
Can I make this recipe nut-free?
Yes. Simply omit the hazelnuts or replace them with toasted seeds for crunch.
What herbs pair best with peas?
Mint and basil are excellent choices, but parsley, dill, or chives also work beautifully.
Can I use another type of bread?
Yes. Ciabatta or sourdough slices are good alternatives to baguette.
Is hot honey necessary?
No. Regular honey or a drizzle of olive oil are both delicious finishing options.
What can I serve alongside these crostini?
They pair well with fresh salads, soups, roasted vegetables, or light pasta dishes.
Conclusion
Pea Ricotta Crostini With Hazelnuts is a simple yet sophisticated appetizer filled with fresh spring flavors and satisfying textures. Creamy ricotta, bright herbs, sweet peas, and crunchy toasted hazelnuts create an irresistible bite that feels both elegant and comforting. Whether served at brunch, a dinner party, or as a light snack, these crostini are guaranteed to impress with minimal effort.
These Pea Ricotta Crostini With Hazelnuts are elegant spring appetizers featuring crisp toasted baguette slices layered with creamy ricotta, lemony mashed peas, fresh herbs, and crunchy toasted hazelnuts. Finished with olive oil or honey, they offer the perfect balance of creamy, crunchy, fresh, and savory flavors.
Ingredients
For the Crostini:
1 baguette, sliced diagonally into 12 to 16 slices
2 to 3 tablespoons extra-virgin olive oil
1 small garlic clove, halved
For the Pea Topping:
1 cup fresh peas
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 to 2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
For Assembly:
1 cup whole-milk ricotta cheese
1/3 cup toasted hazelnuts, roughly chopped
Hot honey or regular honey, for drizzling
Extra-virgin olive oil, for drizzling
Additional lemon zest, for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 400°F (200°C).
Spread the hazelnuts on a baking sheet and toast for 5 to 7 minutes until fragrant and lightly golden.
Allow the hazelnuts to cool slightly, then roughly chop them.
Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.
Bake for 10 to 12 minutes, flipping halfway through, until golden and crisp.
Rub the warm toasted bread lightly with the cut side of the garlic clove.
Bring a small saucepan of salted water to a boil.
Add the peas and cook for 2 to 3 minutes until bright green and tender.
Drain and rinse the peas briefly under cold water, then pat dry.
Transfer the peas to a bowl and lightly mash them with a fork or potato masher.
Stir in the lemon zest, lemon juice, mint, basil, olive oil, salt, and black pepper.
In a separate bowl, stir the ricotta until smooth and creamy.
Spread ricotta generously over each crostini slice.
Top with the pea mixture and sprinkle with toasted hazelnuts.
Finish with extra lemon zest, black pepper, and a drizzle of olive oil or honey.
Serve immediately while crisp.
Notes
Frozen petite peas work well if fresh peas are unavailable.
Whole-milk ricotta gives the creamiest texture.
Toast the bread well to maintain crispness after assembly.
Hazelnuts may be replaced with almonds, walnuts, or pistachios.
Whipped cottage cheese can replace ricotta for a tangier flavor.
Mint and basil pair beautifully with peas, but dill or parsley also work well.
Store the components separately and assemble just before serving.
Reheat crostini bread in the oven briefly to restore crispness.
