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Pea Pesto Crostini with Ricotta and Red Pepper Jelly | Sip and Spice
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Pea Pesto Crostini with Ricotta and Red Pepper Jelly

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 dozen

Ingredients

  • 2 cups frozen peas
  • 3 tablespoons basil pesto
  • 2 tablespoons olive oil
  • 1/2 lemon juiced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 12 slices ciabatta
  • Olive oil spray
  • 1 cup whole milk or part skim ricotta
  • 1/2 cup red pepper jelly
  • black pepper
  • crushed red pepper flakes
  • flaked sea salt

Instructions

  • Defrost the peas to room temperature or steam to just unfrozen.
  • In a food processor, combine the defrosted peas, pesto, olive oil, lemon juice, salt, black pepper, garlic powder and Italian seasoning. Pulse until just combined and the peas still have a bit of texture.
  • Prep the ciabatta slices with the olive oil spray on both sides (or brush each side with olive oil), then toast or broil until just browned, flip and finish for another 2 minutes. Remove from the oven and let cool.
  • To make the crostini, spread the pea pesto mixture, then top with a dollop of ricotta and a bit of pepper jelly. Then sprinkle with black pepper, sea salt and crushed red pepper flakes, if desired!