Ingredients
Scale
For the Crostini
- 1 baguette, sliced diagonally into 1/2-inch pieces (about 20 to 24 slices)
- 2 to 3 tablespoons extra virgin olive oil, for brushing
For the Pea Mixture
- 285g (10 oz / 2 cups) frozen peas, defrosted and drained of excess water
- 1 small garlic clove
- 1/2 cup grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chili flakes or red pepper flakes
For Assembly
- 1/2 cup full-fat ricotta cheese
- 1/2 cup hazelnuts, toasted and finely chopped
- 1 lemon, zested
- Extra chili flakes, a drizzle of olive oil, or fresh mint leaves (optional, for finishing)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or leave it unlined.
- Slice and brush the baguette. Cut the baguette diagonally into 1/2-inch slices and arrange them in a single layer on the baking sheet. Brush the tops lightly with olive oil using a pastry brush or the back of a spoon.
- Toast the baguette slices. Bake for 8 to 10 minutes until the edges are golden and the tops are lightly crisp. Keep an eye on them after the 7-minute mark as oven temperatures vary. Remove from the oven and let them cool slightly on the pan. They’ll crisp up a bit more as they cool.
- Toast the hazelnuts (if not already done). Spread the hazelnuts in a single layer in a dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan occasionally, until golden and fragrant. Transfer to a cutting board, let them cool for a minute, then chop finely. Set aside.
- Make the pea mixture. Add the defrosted, drained peas to a food processor along with the garlic clove, Parmesan, olive oil, salt, pepper, and chili flakes. Pulse 6 to 8 times until the mixture is roughly blended but still has some texture. You want it chunky and spreadable, not completely smooth. Taste and adjust seasoning.
- Prepare the ricotta. Spoon the ricotta into a small bowl and stir it briefly to loosen it up. Season with a small pinch of salt if needed.
- Assemble the crostini. Spread a thin layer of ricotta on each toasted baguette slice first. Then spoon a generous amount of the pea mixture on top, pressing it gently so it stays in place.
- Finish with toppings. Scatter the chopped toasted hazelnuts over each crostini, then zest the lemon directly over the assembled platter so the oils land on the toppings. Add a small pinch of extra chili flakes or a light drizzle of olive oil if you like.
- Serve immediately. These are best eaten within 20 to 30 minutes of assembly before the baguette softens from the toppings.
Notes
- Baguette alternatives: Any crusty bread works here. Sourdough sliced thinly, ciabatta, or even seeded crackers for a gluten-reduced option.
- Make-ahead: Toast the baguette and store it in an airtight container for up to a day. Make the pea mixture up to 3 days ahead and refrigerate. Toast the hazelnuts up to 3 days ahead and keep at room temperature. Assemble just before serving.
- Ricotta tip: Full-fat ricotta has a much creamier texture than low-fat. It’s worth it here since the ricotta is a main component, not a background ingredient.
- Lemon zest timing: Zest the lemon directly over the finished crostini rather than adding it to the pea mixture. This way the bright citrus oils land fresh on top rather than getting lost in the blend.
- Vegetarian and gluten notes: Already vegetarian as written. To make it gluten-free, swap the baguette for gluten-free bread or sturdy gluten-free crackers.
- Scaling: One batch of pea mixture comfortably covers 20 to 24 crostini. For a larger crowd, the mixture doubles well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes T
- Category: Appetizer
- Method: Toasting
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 3 crostini
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg