Easy Spring Pea Crostini with Ricotta & Hazelnuts
This Easy Spring Pea Crostini with Ricotta & Hazelnuts is the perfect Spring appetizer!
A delectable pea mixture is topped with creamy ricotta and toasted hazelnuts for the most divine Springtime bite.
You can easily make this pea crostini appetizer ahead of time and then assemble just before guests arrive!
Crostini appetizers like this pear crostini with goat cheese and this Quick Berry Brie Crostini Appetizer one are some of my favourite appetizers to make when entertaining. I love the simplicity of the ingredients and that you can generally prepare all of the crostini components ahead of time.
Why you’ll love this Spring pea crostini appetizer
- These crostini are bursting with a ton of Springtime flavour!
- You only need a handful of seasonal ingredients.
- Make the pea mixture ahead of time and then simply assemble!
- Using frozen peas makes this recipe so easy and quick.
Ingredients to make this appetizer
Frozen peas: frozen green peas that have been defrosted make this pea crostini recipe super easy; if possible, try to find ‘sweetlets’ which are just a tad sweeter pea
Ricotta cheese: I love the creaminess the ricotta cheese adds to the fresh pea mixture
Lemon: a bit of fresh lemon zest adds brightness to the pea crostini
Hazelnuts: toasted hazelnuts are a lovely flavour in the Springtime
Seasonings: salt, black pepper, red pepper flakes and a garlic clove are used to season the sweet peas
Baguette: you’ll need a baguette to make the crostini along with a drizzle of olive oil on each piece
Chives or parsley: fresh herbs like chives or parsley pair wonderfully with the peas and hazelnuts – this garnish is optional
How to make these easy pea crostini
Step 1: Make the pea crostini – Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with extra-virgin olive oil on one side and place in a single layer on the sheet pan. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
Step 2: For the pea mixture – To a large food processor, add the peas, salt, pepper, chili flakes, grated parmesan cheese, garlic clove and olive oil. Pulse on/off for 30 seconds until you get a chunky pea mixture and then taste and adjust seasoning as needed. The texture won’t be fully smooth, some pea pieces are ok!
Step 3: Assemble the crostini – Spread 1-2 tablespoons of pea pesto on the crostini. Top with 1 heaping teaspoon of ricotta cheese and then garnish with toasted hazelnuts and lemon zest. Place the finished crostini on a serving tray, serve and enjoy immediately!
Expert tips for making this crostini appetizer
- Make the pea mixture up to 1 day ahead of time and store in an airtight container in the fridge. Follow the instructions to assemble the crostini the next day.
- Make sure to only pulse the pea mixture on/off until you get a lightly textured mixture. I don’t recommend fully pureeing until smooth.
- This pea mixture can also be made into a light lunch! Spread the pea mixture on large slices of toasted bread and garnish with the hazelnuts, ricotta and chives or parsley. Or, you can switch up the toppings and use micro greens, pea shoots or mint leaves instead.
Common questions
Can I use a mini food processor instead?
You might need to process the peas in batches instead of all at once if you decide to use a mini food processor.
Can I use fresh peas instead?
If you’re going to use fresh peas, I recommend blanching them in hot water for a few minutes and then placing in an ice bath. After a few minutes in an ice bath, remove and then add to the food processor along with the other ingredients.
What if I don’t like ricotta cheese?
If ricotta cheese isn’t for you, try crumbled feta cheese instead.
How to store
Make the pea mixture up to 1 day ahead of time and store in an airtight container in the fridge. Follow the instructions to assemble the crostini the next day. Make the crostini (toasted bread) on the day of serving the recipe – they are best enjoyed the day they’re made.
More crostini appetizers to love from the blog
Roasted Balsamic Strawberry Appetizer with Crostini
Butternut Squash Crostini Appetizer with Crispy Sage
Blueberry and Goat Cheese Crostini Appetizer
Easy Spring Pea Crostini with Ricotta & Hazelnuts
Ingredients
- 1 baguette, sliced diagonally into 1/2 inch pieces (about 20-24 pieces)
For the peas mixture
- 285 g (10 oz or 2 cups) frozen peas, defrosted and drained of any extra water
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 1/4 tsp chili flakes or red pepper flakes
- 1/2 cup grated parmesan cheese
- 1 small garlic clove
- 3 tbsp extra virgin olive oil
For assembly
- 1/2 cup full fat ricotta cheese
- 1/2 cup hazelnuts, toasted and finely chopped
- 1 lemon, zested
- optional: fresh minced parsley or chives
Instructions
Make the crostini
- Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
For the peas and ricotta
- To a large food processor, add the peas, salt, pepper, chili flakes, grated parmesan cheese, garlic clove and olive oil.Pulse on/off for 30 seconds until you get a chunky pea mixture and then taste and adjust seasoning as needed. The texture won't be fully smooth, some pea pieces are ok!
Assemble the crostini
- Spread 1-2 tablespoons of pea pesto on the crostini. Top with 1 heaping teaspoon of ricotta cheese and then garnish with toasted hazelnuts and lemon zest. Place the finished crostini on a serving tray, serve and enjoy immediately!Optional: top with fresh herbs like minced fresh parsley or minced fresh chives
