Whipped Ricotta Crostini with Mint and Pea Shoots

Light and refreshing crostini topped with whipped ricotta, fresh mint, and delicate pea shoots. Perfect as a starter or light lunch.

Prep Time

10 minutes

Total Time

15 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.66/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Dessert•Appetiser

Cuisine:

Italian

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupRicotta Cheese (whole milk)(Fresh, preferably Jersey ricotta if available)

£2.50

2tablespoonsFresh Mint Leaves(Chopped)

£0.75

1teaspoonLemon Juice(Freshly squeezed)

£0.10

2tablespoonsOlive Oil(Extra virgin olive oil)

£0.30

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

1loafBaguette(Sliced into 1/2-inch thick rounds)

£1.20

1cupPea Shoots(Lightly packed)

£1.75

Total Cost

£6.63

£1.66 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Arrange baguette slices on a baking sheet in a single layer.
3.
Brush baguette slices lightly with olive oil and bake for 5-7 minutes, or until golden brown and crisp. Remove from oven and let cool slightly.
4.
While the crostini are baking, combine ricotta cheese, chopped mint, lemon juice, 1 tablespoon of olive oil, salt, and pepper in a food processor or using a hand mixer. Process or beat until smooth and creamy.
5.
Spread the whipped ricotta mixture evenly onto each toasted baguette slice.
6.
Top each crostini with a small handful of pea shoots.
7.
Drizzle the remaining 1 tablespoon of olive oil over the crostini.
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (120g)

385 kcal / 1611 kJ

Carbs

27g

10% of RDA

Fat

24g

34% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For extra flavor, you can lightly toast the mint leaves in a pan before chopping.

If you don't have pea shoots, you can substitute with arugula or microgreens.

The whipped ricotta can be made ahead of time and stored in the refrigerator for up to 2 days.

If you don't have a food processor or hand mixer, you can whip the ricotta by hand with a fork, but it will take more effort.

Pairs well with a creamy courgette and butter risotto.

Cooking Equipment

Oven

Baking Sheet

Food Processor or Hand Mixer

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Jersey Butter & Courgette Risotto

A creamy and comforting risotto showcasing the delicate flavor of Jersey butter and fresh courgettes. The lemon zest adds a bright, refreshing note.

45 minutes

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Lemon and Basil Panna Cotta with Strawberry Coulis

A light and refreshing Italian dessert featuring the bright flavors of lemon and basil, perfectly complemented by a sweet and tart strawberry coulis. Its smooth and creamy texture makes it an ideal ending to a rich meal, especially paired with Lemon Risotto.

30 minutes