4.91 from 11 votes
Sweet Pea Crostini
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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!

Course: Appetizer, Snack, starter
Cuisine: American, Fusion
Keyword: crostini, gremoloata, pea, ricotta, spring, spring onion, sweet pea
Servings: 20
Calories: 76 kcal
  • 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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

*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

Nutrition Facts
Sweet Pea Crostini
Amount Per Serving
Calories 76 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 117mg5%
Potassium 43mg1%
Carbohydrates 7g2%
Protein 2g4%
Vitamin A 160IU3%
Vitamin C 5mg6%
Calcium 54mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.