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!
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.
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!
You’re welcome. 😉
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!
So don’t forget to scroll all the way down past the recipe to enter and win!
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.
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? 😉
XOXO
Cheyanne
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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
- Gremolata:
- 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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That crostini looks wonderful and even the name sounds delicious!
Thank you so much for stopping by and the kind comment, Nicole! Cheers! 🙂
Looove the gorgeous vibrant green colors in this crostini! Happy to be hosting this giveaway with you!
What an awesome flavor combo! I love the bright green color 🙂 These would be the perfect item to add to my Easter spread!
This is amazing!!!
This looks so fresh and yummy, can’t wait to try it. Great flavours too!
This is beautiful and so perfect for spring!
Cheyanne – It sounds like you had a beautiful weekend. I’m over here drooling because I so badly want to take a bite out of this crostini. The colors and flavors in this spread are fantastic. I’m thinking about having a dinner party once the weather gets nicer and these would be great to serve as an appetizer. 🙂
These crostini are gorgeous, Cheyanne! I love the pea ricotta puree – so fresh and delicious and has me dreaming of spring!
I am SO ready for Spring, and it was so nice this weekend! We are supposed to get snow overnight tonight and I might just cry 🙁 Luckily it’s still pretty warm so hopefully it’ll all melt and we can have a beautiful Easter! These crostini are so pretty for a Spring dinner!
This crostini has spring written all over it. Such a pretty color!
Hooray for spring and all the gorgeous colors it brings! I LOVE fresh English peas – it seems like the season for them is over in the blink of an eye – so I try to eat them up as much as possible! And I’m totally lovin’ this vibrant crostini – so perfect for St. Paddy’s AND Easter – you go girl!
Great weekend not being long enough, ain’t that the truth!?! Story of my life, especially with daylight savings time. Although I do appreciate the longer days. And speaking of spring forward – these crostini are totally springtastic! So bright and green and fresh. I love that they can be used for all your spring holiday needs – Easter, St. Paddy’s, Tuesday…. Great job girl! Also, towel twinsies! I got a lilac linen towel at Crate and Barrel too, that color screams spring!
Your weekend frolicking (ha!) with boy sounds amazing! Glad you had fun friend!!
These sweet pea ricotta crostinis look amazing! Love the pic with all the ingredients on the board taken from the top!!!
I am absolutely loving how fresh and spring-y this crostini is! The photos are stunning. 🙂
Love everything about this!! What a pretty green color 🙂
These are gorgeous and perfect for my company that’s coming this weekend. And, I absolutely wish ‘they’ would forget about this Daylight Savings Time. I do like my extra hour of daylight at the end of the day, but the price for that was too high – giving up a precious weekend hour. Thanks for the intro to spring.
Another day, another gorgeous recipe! I can’t believe Easter is coming up so quickly either! Fortunately I’m able to force myself to work on Easter posts!