Gimme Some Oven

Sweet Pea & Ricotta Crostini

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It’s spring! It’s spring! It’s spring!!!!!!!

Oh my word, after what seemed like the longest, grayest, snowy-est winter in history, spring has finally arrived! Oddly in Kansas City, we had 9″ of snow decide to fall on the official first day of the new season. (I know…ser-i-ous-ly.)  But as of today, all of the white has melted away, and we were able to see the beautiful green crocuses and buds beginning to show, that promise such beauty to come. I love it!!!

So to celebrate all things “green” and fresh and new, I actually wanted to try out another recipe (I know – two in one week!) from the latest issue of Real Simple. The method is easy peasy. ;)  Basically throw everything in a food processor, and voila! A vivid, fresh, creamy, and completely addictive spread is yours to be enjoyed. I loved it on the crostini, but excited to try the leftovers on a panini tomorrow, as well as a dip for other fresh veggies or crackers.

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Sweet Pea & Ricotta Crostini

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  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 -5 servings 1x


Voila! A vivid, fresh, creamy, and completely addictive spread is yours to be enjoyed! You’ll love this Sweet Pea & Ricotta Crostini recipe!


  • 1 baguette (sliced thin on a diagonal)
  • 4 Tbsp. olive oil
  • 1 (10 oz.) package frozen peas, thawed
  • 1/2 cup ricotta (I used low-fat)
  • 1 scallion (green onion), cut into 1″ pieces
  • 1 ounce Parmesan, cut into pieces (plus more grated Parmesan for topping)
  • one squeeze of fresh lemon juice (optional)
  • salt and pepper


  1. Heat oven to 375 degrees F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, about 10-12 minutes. (Watch carefully so they don’t burn!)
  2. Meanwhile, in a food processor fitted with the metal blade, puree the peas, ricotta, scallion, and Parmesan with the remaining 2 tablespoons of oil, lemon juice, salt (about 1/2 tsp.), and pepper (about 1/4 tsp.), scraping down the sides of the bowl occasionally, until the Parmesan is broken down and the mixture is nearly smooth.
  3. Spread the pea mixture on the crostini and top with grated Parmesan, if desired.

Ali’s Tip:

Love the method! Love the green! I imagine this would work well too with asparagus, edamame, or a number of other veggies! :)

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15 comments on “Sweet Pea & Ricotta Crostini”

  1. Yummy! This is just my kind of thing! Must try this :)

  2. These appetizers look so good! Thanks for the recipe

  3. I love the bright green color! Great snack!

  4. These look yummy!

  5. I’m officially requesting this for Easter appetizers!

  6. your blog is absolutely beautiful. love the natural green here =)

  7. I saw this in the magazine and have been craving it!! Can’t wait till my peas grow in the garden! Yours look delicious!

  8. I made a recipe like this from Giada di Laurentis with mint, although not with the riccotta (which sounds delicious too!)

  9. Ali – this looks great! I will have to have the fiance try it out for us as he is the cook in our house! Good for you on the successful blog and recipes! Hope all is well!

  10. I made this in a hurry and misread so I did not thaw the peas and forgot to add the lemon juice.  This was heavenly!  I had to add a little more oil to compensate for the frozen peas.  The mixture was very cold and worked perfectly because I served it outside on a very hot day and it was a hit.

    This is great on a sandwich instead of mayo.  Definitely a keeper.