Crostini with Ricotta, Sugar Snap Peas and Mint

By Joanne Weir
A mélange of cheese is spread on rustic bread, then sprinkled with a bright green mixture of pea pods and mint creating a savory appetizer of fresh, bright flavors.


    • chopped fresh mint
    • clove garlic
    • excellent quality ricotta
    • Extra Virgin Olive Oil
    • fresh goat cheese
    • grated lemon zest
    • of coarse-textured bread
    • Salt
    • sugar snap peas


    1. In the food processor, blend the ricotta, goat cheese, lemon zest, 1 tablespoon of the olive oil and salt to taste until well blended. Alternately you can mash this mixture in a small bowl using a fork.
    2. In a frying pan, warm the remaining tablespoon olive oil and cook the sugar snap peas until almost tender but still bright green. Season with salt, to taste.
    3. Grill, toast or broil the bread until golden and lightly crisp. Rub the bread with the clove of garlic, using the crispy bread like a grater.
    4. Spread the ricotta mixture on the bread, spreading evenly.
    5. Top with the mint and sugar snap peas and serve immediately cut into serving size wedges.