These easy-peasy Spring Sweet Pea Crostini are fresh and a cinch to whip together! With a creamy sweet pea and ricotta puree, herbaceous spring onion gremolata and crunchy pine nuts, these crostini taste like a big bite of spring!Hello friends! How was your weekend? Did you do anything exciting?
Boy and I had a lovely weekend. I had some blog related shenanigans I needed to take care of, so we drove into the ‘city’… well, one of them, which is always fun. We also made time for both frolicking outside to enjoy the beautiful weather and time for a little R & R in the comfort of our SuBourbon Country Cottage. And our comfy clothes.
Overall I’d say it was a successful weekend, although it could have been longer. And I could have used that extra hour of sleep that selfish Mr. Spring Forward stole from me. Anyways, let’s get down to food business. I’m not going to lie, today was supposed to be the start of my Easter posts…which BTW, can anyone else not believe is only 13 days away? Gah!
But, due to the gorgeous green color of this appetizer, I’m going to go ahead and declare that you are getting an accidental two-fer today. A recipe great for both Paddy’s day and Easter. Woot!
The giveaway is pretty rad – it is for $500 worth of Hello Fresh Meal Kits delivered right to your door. In case you don’t know what Hello Fresh is, click here to learn more about them. Trust me when I say, you will love it… well, if you love mouth-watering recipes and supa’ fresh ingredients delivered right to your door. High Five!
Spring Sweet Pea Crostini Recipe
These crostini are fantastically fresh and taste like you are taking a big ‘ole bite right outta spring. If you like sweet peas (because I see you, I know you do), you are going to love these crostini.
These carb-a-licious crostini have it going on in both the flavor and texture department. The crisp, perfectly toasted slices of baguette are topped with a savory, cheesy, slightly sweet and creamy-dreamy sweet pea and ricotta puree. And while those two things – toasted bread and delicious pea puree – are tasty on their own, the herbaceous, zesty spring onion gremolata and crunchy, slightly salty pine nuts finish this crostini off fabulously.But, these crostini aren’t just a treat for the feed-me-all-the-things-spring-fresh taste buds, they are also a cinch and take less than 15 minutes to throw together.
Simply use the food processor to (literally) whip together the sweet pea and ricotta puree. Quickly sauté some spring onions and mix them with a few chives, parsley and lemon zest. Slice and toast a baguette. Assemble crostini. Bam. Appetizers are served.
How’s that for easy elegance? 😉So whether you need an appetizer for your St. Patty’s day party, your Easter gathering or both, I know you and your guests will love these easy-peasy Sweet Pea Crostini. Until Thursday friends, Cheers – to pretty in pea crostini!
The best Spring Sweet Pea Crostini recipe👇
These easy-peasy crostini are fantastically fresh and a cinch to whip together. With savory, cheesy, creamy-dreamy sweet pea and ricotta puree, herbaceous spring onion gremolata and crunchy pine nuts, these crostini taste like a big bite of spring!
- 1 Baguette – sliced thinly on the diagonal
- 2 TBS Olive Oil
- 1 (10 oz) Package Frozen Peas , thawed OR 1 ½ Cups Shelled English Peas
- 1 Clove Roasted Garlic – roughly chopped (can substitute 1/8 tsp garlic powder)
- ½ Cup Ricotta Cheese
- 4 Chives – roughly sliced
- ½ Cup Romano Cheese – grated, plus more for topping (can sub parmesan)
- ½ tsp Lemon Juice
- ¼ heaping tsp Salt
- 1/8 tsp Pepper
- Pine Nuts , to taste
- Lemon Zest , to taste
- 2/3 Cup Spring Onions – 1/3 cup of each white and green parts, separated, thinly sliced
- 1 TBS Extra Virgin Olive Oil
- 3 TBS Chives
- ¼ Cup Parsley – chopped
- 1 Lemon Zest
- Sea Salt , to taste
- Preheat oven to 400 degrees.
- For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt.
- In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside.
- For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes.
- Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.
- Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.
*Yield: About 20 crostini
*Sweet Pea & Ricotta Puree Yield: Roughly 2 ½ Cups
*If you can't find spring onions, substitute scallions in equal amount
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