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Fresh Pea and Ricotta Crostini with Prosciutto

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A quick and elegant appetizer featuring creamy ricotta, fresh peas, and salty prosciutto on toasted baguette slices. Perfect for light entertaining or a fresh spring snack.

Ingredients

Scale
  • 1 cup shelled fresh peas (about 150g or 5.3 oz) – fresh preferred, frozen works in a pinch
  • 1 cup whole milk ricotta cheese (240g or 8.5 oz)
  • 4 ounces (115g) thinly sliced prosciutto
  • 1 small baguette or rustic bread loaf, sliced into 12-16 thin slices (about ¼ inch or 6 mm thick)
  • 2 tablespoons extra virgin olive oil (for drizzling and brushing bread)
  • Zest of 1 medium lemon
  • A handful of fresh mint or basil leaves, finely chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Shell fresh peas and rinse under cold water. If using frozen peas, thaw and pat dry. Place peas in a medium bowl and gently mash about half with the back of a fork, leaving some whole for texture (about 2-3 minutes).
  2. Stir in ricotta cheese, lemon zest, and about 1 tablespoon of olive oil. Season with salt and freshly ground black pepper to taste. Mix until combined but still slightly chunky. Fold in half of the fresh herbs if using (2 minutes).
  3. Slice the baguette into 12-16 thin slices (about ¼ inch or 6 mm). Brush one side lightly with olive oil. Toast in a preheated oven at 375°F (190°C) for 8-10 minutes or until golden and crisp. Alternatively, toast in a grill pan for 2-3 minutes per side, watching carefully to avoid burning (10 minutes).
  4. Spread a generous spoonful of the ricotta and pea mixture on each toasted slice. Drape a thin slice of prosciutto over the top. Garnish with remaining herbs and a final drizzle of olive oil if desired (5 minutes).
  5. Serve immediately while bread is crisp and ricotta is creamy. If needed, keep crostini at room temperature and assemble just before serving to avoid soggy bread.

Notes

If ricotta is very wet, drain through a fine sieve or cheesecloth for 15 minutes before mixing to prevent watery crostini. Do not overcook peas to keep them bright green and slightly firm. Use thinly sliced prosciutto for best texture. Assemble crostini just before serving to avoid soggy bread. Lemon zest is essential to brighten flavors.

Nutrition

Keywords: pea crostini, ricotta appetizer, prosciutto crostini, easy appetizer, spring recipe, light appetizer, fresh peas, quick crostini

Find it online: https://ariaappetite.com/fresh-pea-and-ricotta-crostini-recipe-easy-light-appetizer-with-prosciutto/