Subscribe: Get Our Latest Recipes
×

Lemon Whipped Ricotta Pea Crostini

by | This recipe hasn't been reviewed yet!

Jump to Recipe
Leave a review

This post may contain affiliate links.

If you’re looking for a fresh, elegant appetizer to serve this spring, these Lemon Whipped Ricotta Pea Crostini are the perfect choice. Light, creamy, and bursting with bright flavors, this simple recipe is ideal for Easter gatherings, brunch spreads, or any warm-weather entertaining. With just a handful of ingredients, you can create a dish that feels elevated, seasonal, and incredibly delicious. The lemon whipped ricotta itself is SOO creamy and so good. Almost tastes like a mini lemon pie. Layered on top of a crispy baguette with fresh spring peas and drizzled with hot honey? Say NO MORE! This is a perfect appetizer to whip up on Easter Sunday. It screams SPRING and is packed with fresh flavour. I seriously couldn’t get enough once I started.

This crostini combines silky whipped ricotta with zesty lemon and sweet green peas, all layered on crispy toasted bread. It’s the perfect balance of creamy, crunchy, and refreshing—exactly what you want in a spring appetizer. Plus, it comes together quickly, making it a stress-free option when hosting.

Why You’ll Love This Lemon Whipped Ricotta Pea Crostini

  • Light, fresh, and perfect for spring
  • Easy to make with minimal ingredients
  • Elegant enough for entertaining
  • Ready in under 20 minutes
  • A beautiful addition to any Easter or brunch table

How to Make Lemon Whipped Ricotta Pea Crostini

  1. Toast the bread: Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 8–10 minutes until golden and crisp.
  2. Whip the ricotta: In a food processor, blender OR using a hand blender like I did, combine ricotta, olive oil, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy.
  3. Prepare the peas: If using fresh peas, microwave with a splash of water for 1–2 minutes until tender. If using frozen, thaw first. Lightly mash with a fork, leaving some whole. Mix with olive oil, lemon juice and a sprinkle of salt.
  4. Assemble the crostini: Spread whipped ricotta onto each toasted slice. Top with the pea mixture.
  5. Drizzle and serve: Option to add a little more lemon zest on top and add a generous drizzle of hot honey. Serve immediately.

Servings & Storage

  • Servings: ~12 crostini (serves 6 as an appetizer)
  • Storage: Store components separately in the fridge for up to 2 days
  • Tip: Assemble just before serving to keep the bread crisp

Tips for the Best Crostini

  • Use high-quality ricotta for the creamiest texture
  • Don’t over-mash the peas—texture is key
  • Drizzle hot honey just before serving for best flavor
  • Add extra lemon zest for brightness
  • For a gourmet touch, finish with flaky salt

These Lemon Whipped Ricotta Pea Crostini with Hot Honey are everything you want in a spring appetizer—fresh, creamy, and layered with flavor. The sweet heat from the honey takes this simple dish from good to unforgettable. Whether you’re hosting Easter brunch or a spring gathering, this is one recipe guaranteed to impress.

How To Make Lemon Whipped Ricotta Pea Crostini

The Ingredients

  • Ricotta cheese: The creamy base of this recipe, providing a smooth, slightly sweet flavor. Whole milk ricotta works best for a rich texture.
    Substitute: Blend cottage cheese for a higher-protein option or use whipped cream cheese for a thicker spread.
  • Olive oil: Adds richness and helps create a silky texture.
    Substitute: Avocado oil or omit for a lighter version.
  • Lemon zest & juice: Brings brightness and balances the richness of the ricotta.
    Substitute: A splash of white wine vinegar if needed, though lemon is best for that fresh flavor.
  • Green peas: Sweet, vibrant, and full of spring flavor. You can use fresh or frozen.
    Substitute: Fresh peas when in season, or thawed frozen peas for convenience.
  • Baguette: The crispy base that holds everything together.
    Substitute: Any crusty bread or even crackers for a quicker option.
  • Hot honey: The star upgrade—adds a sweet heat that elevates every bite. My favorite is Mikes Hot Honey. It’s just perfect and not too spicy. 
    Substitute: Regular honey + pinch of chili flakes or a drizzle of maple syrup + hot sauce.

What You Need

The Steps

  • Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 8–10 minutes until golden and crisp.
  • In a food processor, blender OR using a hand blender like I did, combine ricotta, 1 tbsp olive oil, lemon zest, 1 tbsp lemon juice, salt, and pepper. Blend until smooth and creamy.
  • If using fresh peas, microwave with a splash of water for 1–2 minutes until tender. If using frozen, thaw first. Lightly mash with a fork, leaving some whole.
  • Mix peas with 1 tbsp olive oil, 1 tbsp lemon juice and salt.
  • Spread whipped ricotta onto each toasted slice. Top with the pea mixture.
  • Finish with a generous drizzle of hot honey. Serve immediately.

Recipe Tips

  • The lemon whipped ricotta is SO tasty even on its own if you're not sure about the peas.
  • You can swap hot honey for regular honey.
  • You can prep all the ingredients ahead of time and store separately. Then heat up the baguette and assemble.
 

 

Lemon Whipped Ricotta Pea Crostini

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 250

Ingredients

  • 1 cup whole milk ricotta cheese
  • 2 tbsp olive oil divided
  • lemon zest of 1 lemon
  • 2 tbsp lemon juice divided
  • 1 cup green peas fresh or frozen
  • 1 baguette
  • hot honey
  • Salt & Pepper

Instructions

  • Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with olive oil, and bake for 8–10 minutes until golden and crisp.
  • In a food processor, blender OR using a hand blender like I did, combine ricotta, 1 tbsp olive oil, lemon zest, 1 tbsp lemon juice, salt, and pepper. Blend until smooth and creamy.
  • If using fresh peas, microwave with a splash of water for 1–2 minutes until tender. If using frozen, thaw first. Lightly mash with a fork, leaving some whole.
  • Mix peas with 1 tbsp olive oil, 1 tbsp lemon juice and salt.
  • Spread whipped ricotta onto each toasted slice. Top with the pea mixture.
  • Finish with a generous drizzle of hot honey. Serve immediately.

Notes

  • The lemon whipped ricotta is SO tasty even on its own if you're not sure about the peas.
  • You can swap hot honey for regular honey.
  • You can prep all the ingredients ahead of time and store separately. Then heat up the baguette and assemble.
 

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gFiber: 3g

This recipe hasn't been reviewed yet!

Submit a Review

Your email address will not be published. Required fields are marked *

Recipe Rating




Meet Ivanka

Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.

Learn More

Follow me here:

Featured Recipes

Everyday Green Smoothie

Everyday Green Smoothie

  Everyday Green Smoothie There is no better way to start your day than with a delicious and nutritious green smoothie. We've been having this smoothie daily for the last few years and when we don't have it, we are in serious withdrawal! If you want to...

Homemade Big Mac Burger Bowls

Homemade Big Mac Burger Bowls

  Big Mac Salad That same flavour and same comforting feeling that you can feel good about! We love this dinner when we need something quick but want to feel good after without compromising the flavour. Aside from cooking the beef, the remainder of prep is simple...

Crispy Potato Thins

Crispy Potato Thins

  Potato Thins If you are looking for the perfect, comforting, and EASY recipe, this is for you! The same delicious flavour as classic potato skins but way less effort! These require no scooping - just slice, bake and top! 3 medium russet potatoes1 tsp salt1 tsp...

Blender Oatmeal Banana Bread

Blender Oatmeal Banana Bread

,

  Blender Oat Banana Bread OK this COULD NOT BE an easier recipe! It’s a great way to use up spotty bananas. I love making a loaf on Sunday to have as a snack or breakfast throughout the week. Here, I'm using peanut butter cups instead of chocolate chips but...

partners and collaborators