Description
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 crostini
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
