Minty Pea and Ricotta Toast with Crisp Prosciutto

Pea bruschetta

Some party food for ya today because Gina of So… Let’s Hang Out and Sherrie of With Food + Love organized a surprise online baby shower for Emily of The Pig & Quill to celebrate her little piglet. You might remember Em around here as co-host of the #SoLetsPigOut potluck last summer or a contributor to Billy’s Popsicle Week (is it time for smoked peach pops again??) and now it’s an Internet party for her!

Surprise, Em! Today is your party — #EmsPigletParty! I wish you the best as you welcome your baby girl! And of course, no celebration for a food blogger would be complete without lots and lots of great food.

My contribution to the party is a pretty and bright bruschetta. I found a bag of shelled fresh peas at the new Trader Joe’s near our house and went from there until I ended up with Minty Pea and Ricotta Toast with Crisp Prosciutto. I love the classic combination of peas, mint, and ham, so I layered all those wonderful ingredients on grilled toast with a thick smear of whipped ricotta brightened with lemon zest and a drizzle of honey.  It’s seasonal, tasty, and fresh!


Minty peas

Grilled bread

Minty Pea and Ricotta Toast with Crisp Prosciutto

But wait, there’s more! You can join the party, too. For more baby shower goodness, check out what other treats these fellow food bloggers contributed to #EmsPigletParty:

With Food + Love // Raspberry Chamomile Cream Sodas

So… Let’s Hang Out // Grain-Free Dark Chocolate Brownies With Macadamia Nuts

Cake Over Steak // Brownie Tiramisu Trifle

Will Frolic for Food // Vegan Toasted Coconut Tahini Mounds

Earthy Feast // Swedish Cardamom Cream Puffs with Almond Paste

Fix Feast Flair // Strawberry-Balsamic Goat’s Milk Frozen Yogurt

Jewhungry // Matcha Mint Milkshake

The Food Gays // Chocolate Layer Cake with Bavarian Cream

Lady and Pups // Black Sesame Mochi Ice Cream

Two Red Bowls // Spicy Gochujang Pigs in a Blanket

Beard & Bonnet // The Ultimate Vegan Taco Salad

Dula Notes // Miso-Parmesan Shishito Peppers

The Bojon Gourmet // Dukkah Deviled Duck Eggs

Loves Food, Loves to Eat // Mochiko Chicken Musubi

Tasty Yummies // Smoked Salmon Cucumber Bites with Asparagus Ribbons and Dill Cashew Sour Cream

I am a Food Blog // Jalapeño Popper Deviled Eggs

Dunk & Crumble // Pink Grapefruit Sparklers

80 Twenty // Pepita Red Pepper Salsa with Sweet Potato Chips

Nosh and Nourish // Chili Roasted Beet Hummus



And here is some more pea inspiration from the blog archives:

Spanish Pea Soup with Crispy Ham
Peas with Prosciutto and Onions
Spring Onion and Pea Pancakes
Peas and Pea Shoots with Green Onions and Mint


minty pea and ricotta toast with crisp prosciutto

2 cups (10 ounces) shelled fresh peas
1 tablespoon butter
2 cups (16 ounces) whole milk ricotta
finely grated zest of 1 lemon
1 tablespoon honey
1/2 cup fresh mint leaves
1 loaf baguette or ciabatta, sliced diagonally in 1-inch thick slices
4 or 5 slices prosciutto
black pepper
thinly sliced radish (optional)

Blanch peas in boiling water for 90 seconds. Drain and plunge into a bowl filled with ice water to stop the cooking process and maintain the bright green color of the peas. Drain peas again and transfer to a bowl and toss immediately with butter and salt. Chop mint leaves and toss with peas. (You can also steam the peas in the microwave for a couple minutes if you prefer.)

Use a spatula to whip ricotta in a small bowl. Add lemon zest and honey and mix until incorporated and fluffy.

Heat large skillet over medium-high heat and drizzle with olive oil. Arrange bread slices in skillet and fry until golden brown and toasted, a few minutes on each side. Let toasted bread slices cool on cutting board before loading up with ricotta and peas.

To make prosciutto crisps, lay slices flat in skillet over medium heat. (You can use the same skillet used to toast the bread, just wipe off the residual oil with a paper towel.) Cook prosciutto until it starts to wrinkle and curl up at the edges, 2 to 3 minutes. Flip and cook the other side for another couple minutes as the prosciutto slices shrink and crisp up. When the prosciutto is cool enough to handle, tear into small pieces.

Spread whipped ricotta onto a slice of toasted bread. Top with minty pea mixture, pressing the peas in slightly so they stay in place in the cheese. Season with salt and pepper. Tuck a few shards of crisp prosciutto into the top of ricotta. Top off with radish slices, if using. Repeat layering on toast with the rest of the ingredients and serve.

Serves about 16.



25 thoughts on “Minty Pea and Ricotta Toast with Crisp Prosciutto

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  9. These toasts are to die for! And the photos are so beautiful. Also, popsicle week is totally my jam. It’s still winter here and I’ve already been dreaming up summer coolers. 🙂

  10. ooh the photo of the crusty toasts is enough to make my heart sing! and real english peas, yum. i absolutely love peas, mint and ricotta together! gorgeous!

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  13. Oh my goodness this sounds incredible. I love anything with whipped ricotta on it. It’s so nice to meet you through the #emspigletparty, and I really did enjoy your Dinner Special Podcast episode yesterday! I was on the podcast a few weeks ago. If you have a chance to listen to my episode, I think you’ll realize how weirdly similar our stories are. Kindred spirits!

    • Thank you, Sara! So good to meet you as well. I did listen to your episode after we tweeted, and you’re so right about kindred spirits! Loved learning about your background in illustration and art, and how your husband contributes to your blog, too. I’m looking forward to following along on your blog!

      • Thanks Ileana! It’s funny because shortly after we recorded that episode I started taking my own photos … haha! But my husband is obviously still a big part of my blog, giving me feedback on my photo editing and proofreading my posts, etc. He’s definitely important. 🙂

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