These crispy crostini with ricotta and peas are totally delicious, they get texture, fresh flavor and they make a lovely vegetarian appetizer or snack ready in minutes! NOTE: the pea and ricotta topping is enough for about 12 crostini, but you can easily double the quantities.
Keyword: Crostini with ricotta
12small slices of baguette, about ½ inch thick (even thinner if you wish)
Preheat the oven to 340°F/170°C (better not to use the broiler since it could easily burn the bread) and line a baking sheet with parchment paper.
Use a serrated knife and cut the baguette into thin slices, about ½ inch or even a bit thinner if you wish. Lightly brush each side of each slice with extra virgin olive oil.
Place the slices on a single layer on the baking sheet and bake until crisp and slightly golden, it takes about 6-7 mins, keep an eye on them. Remove from the oven and let them cool.
Bring a small pot with water to a boil and blanch the peas for about 1 minute or until tender. Drain, rinse them with cold water straight away to preserve their bright color, and drain well again.
Place the peas into a bowl and add the lemon zest, the shredded mint leaves, extra virgin olive oil, salt and pepper. Taste and adjust the flavor and the seasoning according to your liking until the flavor pops up.
Spread a thick layer of ricotta on top of each slice of bread, than top with the peas, and drizzle with extra virgin olive oil or extra lemon zest if you wish. Serve immediately.