For my dinner party menu last week, I cast my mind back to a tasty appetizer I had an enjoyed back in 2011 at Coppa in the South End.  I have honestly been talking about this dish, which was an English Pea and Ricotta Cheese on Crostini ever since.  I was a little bit obsessed with it.   I thought why not give it a go and so I did and it was fantastic!  While I think my guests enjoyed the menu I had prepared, the hands down winner of the dinner party menu was the Sweet Pea Ricotta appetizer.

This dish is really easy to make and you can add or take away any of the ingredients below.  I can imagine a little fresh mint, which I had only used as a garnish would be a fantastic addition to this mixture itself. 

Sweet Pea Salad & Ricotta on Crostini
Serves 6
A crowd pleasing and fun tasting menu starter.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 cup ricotta cheese
  2. 2.5 cups fresh sweet peas
  3. 1 1/2 teaspoons kosher salt
  4. 1 1/2 teaspoons coarse black pepper
  5. 2 tablespoons chopped fresh basil
  6. 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
  7. 1 teaspoon lemon, zested
  8. 1 lemon, juiced
  9. Olive oil, for brushing
  10. Crusty Bread ¼ slices
Instructions
  1. 2 cup ricotta cheese
  2. 2.5 cups fresh sweet peas
  3. 1 1/2 teaspoons kosher salt
  4. 1 1/2 teaspoons coarse black pepper
  5. 2 tablespoons chopped fresh basil
  6. 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
  7. 1 teaspoon lemon, zested
  8. 1 lemon, juiced
  9. Olive oil, for brushing
  10. Crusty Bread ¼ slices
Notes
  1. This dish would be a great appetizer or side dish.
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Tracey-Cheers