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Ricotta Focaccia Crostini (Spring Trio Board)

by

Ariane Duarte

A fresh, herb-packed crostini that captures everything great about spring in one bite.

Prep Time:

20 minutes

Cook Time

5 minutes

Serves:

4–6 Servings

Level:

Beginner

  • Focaccia (cut into 2–3” pieces)

  • Extra virgin olive oil

  • Flaky salt

Whipped Ricotta:

  • Whole milk ricotta (drained)

  • Lemon zest

  • Olive oil

  • Salt & pepper

Toppings:

  • English peas (blanched)

  • Asparagus (blanched, sliced)

  • Sugar snap peas

  • Baby zucchini (thin ribbons)

  • Morel mushrooms

  • Strawberries

  • Shallots

  • Garlic

  • Fresh mint, basil, tarragon, lemon thyme

  • Marcona almonds

  • White balsamic vinegar

  • Aged balsamic

  • Maldon sea salt

  • Microgreens

Ingredients

Step 1: Lightly smash a portion of the peas to create texture.'

Step 2: Toss with whole peas, scallions, lemon zest, herbs, olive oil, salt, and pepper.

Step 3: Spread ricotta on toasted focaccia.

Step 4: Top with pea mixture.

Instructions

Serving & Finishing Touches

  • Finish with extra herbs and flaky salt.

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