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Sweet Pea & Ricotta Crostini

  • 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.