Spring Pea and Mint Crostini

March 17, 2017


Toast or grill the bread with a drizzle of olive oil. Top each slice with a slather of the ricotta cheese, a few peas, the radish slices, crumbled feta cheese, and mint leaves. Season with salt and pepper to taste.

Vegan: Use sun cheese instead of ricotta and skip the feta.


  • 6 to 8 slices whole-grain bread
  • Extra-virgin olive oil, for drizzling
  • ¾ cup ricotta cheese
  • ½ cup peas (blanched 1 minute if fresh; thawed if frozen)
  • 2 radishes, thinly sliced
  • ¼ cup crumbled feta cheese
  • Small bunch mint leaves
  • Sea salt and freshly ground black pepper
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