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.
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.
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!
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!
FAQs and Recipe Tips
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.
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.
This post is also available as a web story.
More Green Pea Recipes
- Pasta with Peas and Pancetta
- Gnocchi with Mushrooms, Peas and Favas
- Seared Salmon and Pea Puree with Yogurt and Mint
- Green Pea Soup with Pancetta and Croutons
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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.
- 1 baguette loaf (about 10oz), sliced into ¼ inch thick slices
- 3 tablespoons extra virgin olive oil
- 2 cups of shelled, fresh sweet green peas or frozen, defrosted peas*
- ½ cup ricotta cheese, preferably fresh
- 3 tablespoon extra virgin olive oil, plus more for brushing/drizzling
- 2 tablespoon mint leaves*
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoon freshly grated pecorino romano cheese* or to taste
- Kosher salt and fresh cracked pepper
- 5oz prosciutto, about 7 thin slices
- Heat oven: Preheat oven to 375F.
- Prepare peas: Bring a large pot of water to a boil. You can remove peas from pod as this time. Fill a large bowl with ice and water. Add peas to boiling water and cook 60-90 seconds or until softened and they float to surface of water. Drain. Transfer to ice water bath to cool. When cool, drain and pat dry. IF USING FROZEN PEAS, SKIP THIS STEP. JUST MAKE SURE THEY ARE DEFROSTED.
- Cook Crostini: Place sliced bread on a sheet tray. Brush with 3 tablespoons of olive oil. Bake on the center rack of the oven until crisp all the way through and golden brown, 15-20 minutes, flipping halfway through. Allow to cool to room temperature.
- Make spread: Combine peas, ricotta, 3 tablespoons olive oil, mint, lemon juice and zest. Process to combine. Stir in cheese. Season with salt and pepper. I think a substantial amount of black pepper is good here to contrast the sweet peas. Taste for seasoning. Add more salt, pepper, pecorino or lemon, to taste.
- Serve: To assemble, spread each crostino with a heaping tablespoon of the pea-ricotta spread. Gently lay over about ⅓ slice of prosciutto. Drizzle with extra virgin olive oil and top with a crack of black pepper. Enjoy.
- 2 cups of shelled peas is equivalent to 28oz or 1 ¾ lbs of peas in the pod. They weigh about 15oz after removing the shells.
- Parsley or basil can be used instead of mint.
- You can substitute parmigiano reggiano or parmesan cheese for pecorino.
- Serrano ham can be subbed for prosciutto.
- Category: Appetizer
- Method: Bake, Blend
- Cuisine: Italian
- Serving Size: 2 crostini
- Calories: 260
- Sugar: 3g
- Sodium: 465mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 16mg
Keywords: pea and ricotta crostini, pea and ricotta crostini with prosciutto, crostini with prosciutto