📖 Instructions

1. Prepare the Baguette: First, preheat your oven to 375°F (190°C). Grab a sharp serrated knife and slice your baguette diagonally into roughly 1/2-inch thick pieces. Don't go too thin, or they'll be hard to spread, and too thick means less crunch. Arrange the slices in a single layer on a large baking sheet. Drizzle them lightly with about 1 tablespoon of olive oil. Just a little. You can use your fingers or a pastry brush to gently spread the oil evenly over each slice. Sprinkle a tiny pinch of salt over them—this makes a big difference in flavor. Pop the baking sheet into the preheated oven and toast for 8-10 minutes, or until the crostini are golden brown and perfectly crisp. Keep an eye on them, as ovens can vary! Once toasted, remove them from the oven and set aside to cool completely.
2. Blanch the Peas: While your bread is toasting, bring a small saucepan of salted water to a rolling boil. If you're using fresh peas, carefully add them to the boiling water and blanch for about 2-3 minutes, until they are bright green and tender-crisp. If you're using frozen peas, you'll only need to blanch them for about 1 minute, just long enough to warm them through and intensify their color. Immediately drain the peas and plunge them into an ice bath (a bowl of ice water) for a minute or two. This stops the cooking process and helps them retain their vibrant green hue. Once cooled, drain them again thoroughly and pat dry with a paper towel. This step is key for texture!
3. Make the Pea Mash: Transfer your blanched and drained peas to a food processor or a small blender. Add the fresh mint leaves, the minced garlic clove (or garlic powder if you're in a pinch, but fresh is better!), the juice from half a lemon, and 1 tablespoon of olive oil. Season with a generous pinch of salt and a grind of black pepper. Pulse the mixture a few times until the peas are roughly chopped and chunky, with some whole pieces remaining. You don't want a completely smooth paste; aim for a rustic, slightly textured mash. Taste it and adjust the seasoning if needed—maybe a little more salt or lemon if it feels dull. Transfer the pea mash to a small bowl.
4. Prepare the Ricotta: In another small mixing bowl, combine the fresh ricotta cheese with the zest of one lemon. Use a microplane or fine grater for the zest to ensure you only get the bright yellow part, avoiding the bitter white pith. Add a pinch of salt and a grind of black pepper. Stir gently with a spoon until everything is well combined and the ricotta is light and fluffy. Don't overmix! You want to keep that creamy, airy texture.
5. Assemble the Crostini: Now for the fun part—assembly! Once your toasted baguette slices have cooled, take each one and spread a generous dollop of the lemon-zested ricotta cheese evenly over the top. Don't be shy with the ricotta; it forms a lovely base. Next, spoon a spoonful of the pea mash over the ricotta. You can make a small mound or spread it slightly, whatever looks appealing to you. Repeat this process with all the crostini.
6. Garnish and Serve: To finish, sprinkle a few extra fresh mint leaves (finely chopped or small whole leaves) over the pea mash for a burst of freshness and color. You can also add a final, very light drizzle of extra virgin olive oil if you like, and perhaps a tiny sprinkle of flaky sea salt for an added textural element. Arrange the finished Spring Pea Ricotta Crostini on a serving platter and serve immediately. They're best enjoyed fresh, but if you must make them a little ahead, assemble no more than an hour before serving to keep the crostini crisp!