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Sweet Pea Salad and Ricotta Cheese Crostini

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  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 to 6 servings
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2 cups fresh sweet peas

1/4 cup minced shallot

1 tablespoon minced garlic

1 1/2 teaspoons kosher salt

1 1/2 teaspoons coarse black pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh mint

1 tablespoon extra-virgin olive oil, plus 3 tablespoons

1 teaspoon lemon, zested

1 lemon, juiced

Olive oil, for brushing

1 loaf focaccia bread, cut into 1 1/2-inch thin squares

1 cup ricotta cheese


  1. Preheat grill to medium.
  2. In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
  3. Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.

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