Sweet Pea and Ricotta Crostini with Prosciutto

Name: Sweet Pea and Ricotta Crostini with Prosciutto
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 baguette loaf (about 10oz), sliced into 1/4 inch thick slices; 3 tablespoons extra virgin olive oil; 2 cups of shelled, fresh sweet green peas or frozen, defrosted peas*; 1/2 cup ricotta cheese, preferably fresh; 3 tbsp extra virgin olive oil, plus more for brushing/drizzling; 2 tbsp mint leaves*; Zest of 1 lemon; 1 tbsp lemon juice; 2 tbsp freshly grated pecorino romano cheese* or to taste; Kosher salt and fresh cracked pepper; 5oz prosciutto, about 7 thin slices

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Sweet Pea and Ricotta Crostini with Prosciutto is an elegant, yet easy-to-make appetizer great for the spring and summer months. The sweetness of the peas compliments the salty, meaty prosciutto to make the perfect bite.

Crostini topped with pea-ricotta spread and prosciutto on a cutting board with white wine and a plate in the background.

The abundance of fresh English peas in the pod in my area inspired this recipe, however, frozen peas work just as well. Pairing these crostini with a salad can also make a well-rounded, light meal.

Ingredient Notes

Peas: I love to use fresh peas from the pod for this recipe, however, it’s absolutely not necessary. Feel free to substitute for frozen, defrosted peas and skip the blanching and shocking steps.

Ricotta: Use good, quality fresh ricotta, if possible. Otherwise, the average grocery variety will due.

Herbs: The mint is completely optional. Feel free to omit it or add some parsley or basil instead.

Prosciutto: Serrano ham is another similar option. You could even crisp up some pancetta to top these crostini with. Feel free to completely omit for a vegetarian option.

Pecorino Romano cheese: Sorry this was a late addition to the recipe and is not included in the photo below! The dish is good without it but better with it, because the cheese helps balance the sweetness of the peas. Parmigiano Reggiano or domestic parmesan works well too!

Overhead view of ingredients for crostini including prosciutto, olive oil, fresh English peas, lemon, mint, ricotta cheese and a baguette.

Step by Step Process

This recipe is very easy to make, especially if you’re using frozen peas instead of fresh. If you’re using fresh English peas, first remove them from the pod. Blanch the peas in boiling water for about a minute or until they start to float and slightly soften. Drain them and add to an ice water bath to cool down and stop the cooking process (1).

Next, make the crostini. Slice a baguette very thinly and place slices on a sheet tray. Brush with olive oil and bake until crunchy throughout and lightly golden (2).

Making the filling is as simple as adding the peas, ricotta and remaining ingredients to a food processor and blending until smooth (3-4). Top the toasts with your spread a piece of prosciutto, and you’re all set!

Steps to make crostini including shucking, blanching and shocking peas, toasting the bread and mixing the ricotta spread in a food processor.

FAQs and Recipe Tips

How long can you keep crostini and how do you store?

You can store crostini toasts in an airtight container or plastic ziplock bag at room temperature for at least 3-5 days. Make sure it’s completely cooled before you store it.

Is crostini French or Italian?

Crostini is Italian and translates to little crusts or toasts. You can serve them with various toppings as an appetizer.

Use frozen, defrosted peas if you can’t find fresh sweet green peas.
To save time if you’re planning to serve these to guests, make the crostini and pea-ricotta spread the day before. Store the crostini in an air tight container at room temperature after they cool. Store the topping in the fridge, and assemble right before serving.
To make these vegetarian, simply omit the prosciutto.

Closeup straight on shoot of 3 crostini top with pea and ricotta puree and prosciutto on a cutting board.

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More Green Pea Recipes

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