Easy Spring Pea Crostini with Ricotta & Hazelnuts
Servings: 20 -24 crostini
These Spring Pea Crostini are a bright appetizer for the season! Top with ricotta, crunchy hazelnuts & lemon zest for a perfect Spring bite.
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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
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