Photo of Pea and ricotta crostini by WW

Pea and ricotta crostini

Points® value
Total Time
30 min
15 min
15 min
Fresh and fabulous. The ricotta topping is creamy and bright, perfectly flavoured by the mint leaves.


Frozen green peas

10 oz, or fresh spring peas

Part-skim ricotta cheese

½ cup(s)

Peppermint leaves

¼ cup(s), fresh, firmly packed (plus extra for garnish)

Grated Parmesan cheese

2 tbsp(s), preferably Parmigiano Reggiano

Extra virgin olive oil

1 tbsp(s)


1 clove(s), large

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

French baguette bread

6 oz, cut into 24 even slices

Cherry tomatoes

6 medium, cut into 4 wedges each


  1. Bring a medium saucepan half full of water to a boil; add peas. Return to a boil; boil 1 minute to soften skins. Drain and rinse under cold water; drain again.
  2. Put drained peas into the bowl of a food processor; add ricotta, mint, Parmesan, oil, garlic, salt and pepper. Process until mixture is smooth but still has a little bit of texture. Scrape mixture into a bowl and let stand at least 15 minutes for flavours to blend (or cover and refrigerate up to 2 days).
  3. Meanwhile, preheat oven to 325°F. Coat a large baking sheet with cooking spray.
  4. Place bread slices on prepared baking sheet and lightly coat with cooking spray; bake until lightly browned and crisp, about 10 to 12 minutes. Place bread slices on a wire rack; cool.
  5. To assemble crostini, mound 1 tablespoon pea mixture on each piece of toasted baguette. Top each with a cherry tomato wedge and a small mint leaf; serve.
  6. Yields 1 crostini per serving.