← Back to Search Results
broiling Italian
Spring Pea, Ricotta, And Basil Crostini Recipe-4307

Photo by: Joseph De Leo
Comments: 0


The bright green color of this spring-themed spread provides the visual cue for its fresh, clean taste. The lively flavors of fresh peas and basil are bridged by the sweet, creamy ricotta. When smoothed all together onto a slice of hearty bread, this spread enters the realm of ethereal. Although this recipe makes about sixteen crostini, the mixture can easily be doubled or even quadrupled if you’re planning to have a big party. Even simpler, the spread can be made a day ahead and refrigerated. Bring it to room temperature before spreading on the bread and serving.

Yield: Makes 16 crostini; serves 4


  • 1 cup water
  • 1 teaspoon salt
  • 1½ cups shelling peas, preferably English (about 1¼ pounds, or use large-size frozen peas)
  • ¼ cup plus 1 tablespoon coarsely chopped fresh basil (about 30 leaves)
  • 2 tablespoons olive oil plus extra for brushing
  • 2 tablespoons ricotta cheese
  • Salt and freshly ground pepper
  • 1 sourdough baguette


Preheat the broiler.

In a small pot, bring the water and salt to a boil. Add the peas and cook for 4 minutes. Drain and rinse under cold water to stop the cooking process. Pat dry.

In a food processor, combine the peas, the ¼ cup basil, oil, cheese, and salt and pepper. Process until creamy. Taste and add more salt or pepper as needed.

Cut the baguette into sixteen ¼-inch-wide slices. Place the bread slices on a baking sheet and spray or brush them on both sides with olive oil. Broil until the bread is a light golden-brown color, 1 to 2 minutes. Turn slices and repeat. (Watch carefully, as bread can burn easily.) Remove from broiler and let cool.

To assemble, spread about 1 tablespoon of the pea mixture on each slice of bread. Sprinkle with remaining chopped basil. Serve immediately.



Since there’s nothing acidic in this dish, and spring peas at the height of the season are creamy and sweet, you might try a Viognier or a buttery (but not too oaky) Chardonnay. If the peas are not super-sweet, choose a white wine that has some fruit with a touch of acidity, such as a Chenin Blanc or a Sauvignon Blanc, which will marry with the herbaceousness in the spread.

© 2003 Laura Werlin

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/3 teaspoon added olive oil per serving.

872kcal (44%)
151mg (15%)
23mg (38%)
40mcg RAE (1%)
4mg (1%)
2329mg (97%)
3g (16%)
14g (22%)
10mg (57%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-explorations Baked Explorations
by Matt Lewis
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
good-to-the-grain Good to the Grain
by Kim Boyce
raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nigella-express Nigella Express
by Nigella Lawson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
desserts-4-today Desserts 4 Today
by Abby Dodge
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?