Sweet Pea Crostini


1 made it | 1 review | 0 photos

Sweet Pea Crostini

These easy-peasy Sweet Pea Crostini are fresh and a cinch to whip together! With a creamy sweet pea and ricotta puree, herbaceous onion gremolata and crunchy pine nuts, these crostini are perfect for any picnic.


  • 1 Baguette – sliced thinly on the diagonal

  • Puree:

  • 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.


Reviews 1


June 12, 2021
I made this as is, minus the roasted garlic (I forgot). I also only baked my bread for 4 mins in my concection oven at 400 and they were perfectly crispy. This was delicious! I tried the puree on its own and I'm not sure if it's because I'm not a huge pea fan, but it straight up tasted like grass. But on the crostini, topped with that Gremolata- oh. my. I loved it! Only 4 stars because I needed at least twice as much of the gremolata for how much puree this recipe made. I think the puree could be made ahead of time and then the gremolata and the crostini right before serving. Great way to use up the peas from my order and I'll definitely be keeping this in my summer rotation!