Whipped Ricotta Crostini with Lemon Zest and Pea Shoots

Light and refreshing crostini topped with whipped ricotta, lemon zest, and delicate pea shoots, perfect as a starter.

Prep Time

15 minutes

Total Time

25 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.41/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1loafBaguette(sliced into 1/2 inch rounds)

£1.20

2tablespoonsOlive Oil

£0.15

1cupWhole Milk Ricotta Cheese(drained well)

£2.00

1Lemon(zest only)

£0.50

0.5cupFresh Pea Shoots(lightly packed)

£1.75

0.3teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(freshly ground, or to taste)

£0.02

Total Cost

£5.63

£1.41 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast in the preheated oven for 8-10 minutes, or until golden brown and crispy. Let cool slightly.
3.
While the crostini are toasting, whip the ricotta cheese in a mixing bowl until smooth and light. This can be done by hand or with an electric mixer.
4.
Stir in the lemon zest, salt, and pepper into the whipped ricotta. Taste and adjust seasoning as needed.
5.
Spread a generous amount of whipped ricotta onto each toasted crostini.
6.
Top with fresh pea shoots.
7.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (110g)

350 kcal / 1464 kJ

Carbs

30g

12% of RDA

Fat

20g

29% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a smoother ricotta, press it through a fine-mesh sieve before whipping.

If you don't have pea shoots, you can substitute with other delicate greens like microgreens or watercress.

The crostini can be made ahead of time and stored in an airtight container at room temperature. Assemble just before serving to prevent them from getting soggy.

Cooking Equipment

Oven

Mixing Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Forager's Ravioli

Wild nettles are the star ingredient of this fresh ravioli. Swap in spinach if you're not a fan of foraging and serve with butter and crunchy hazelnuts.

75 min

2 servings

Medium

"Pairs perfectly with this starter"

Dessert

Lemon and Hazelnut Panna Cotta with Wildflower Honey Drizzle

A light and refreshing panna cotta infused with lemon and toasted hazelnuts, drizzled with delicate wildflower honey. Perfect after a rich main course.

45 minutes (plus 4 hours chilling)

4 servings