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. 

Print Recipe

Sweet Pea Salad & Ricotta on Crostini

A crowd pleasing and fun tasting menu starter.
Total Time15 minutes
Servings: 6

Ingredients

  • 2 cup ricotta cheese
  • 2.5 cups fresh sweet peas
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons coarse black pepper
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil plus 3 tablespoons
  • 1 teaspoon lemon zested
  • 1 lemon juiced
  • Olive oil for brushing
  • Crusty Bread ¼ slices

Instructions

  • 2 cup ricotta cheese
  • 2.5 cups fresh sweet peas
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons coarse black pepper
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
  • 1 teaspoon lemon, zested
  • 1 lemon, juiced
  • Olive oil, for brushing
  • Crusty Bread ¼ slices

Notes

This dish would be a great appetizer or side dish.

Tracey-Cheers