Crostini with Strawberry Salsa, Ricotta, and Peas

Crostini with Strawberry Salsa, Ricotta, and Peas

Renée Robinson

Strawberry Salsa on Toast Smeared with Ricotta? Oh, Yes!

In case you’re looking for more ways to enjoy homemade ricotta, here’s a recipe that uses it as the creamy base for a brightly flavored strawberry salsa. And while adding green peas may seem odd, their sweet grassy flavor wonderfully accentuates the other elements.

The strawberry salsa is definitely the star of this show and it couldn’t be simpler. I chop up strawberries, add some jalapeños and scallions, pomegranate molasses, toasted almonds, salt and plenty of black pepper. It’s ready to be eaten as soon as it’s mixed, so there’s no waiting around involved. 

I add a little salt, lime zest, and pepper to the ricotta, spread it on some baguette slices which I’ve drizzled with olive oil and toasted. Toss on some peas, then top it all with the salsa, and you’re good to go.

As an alternative to serving it in this manner, I’ve also sliced cold poached chicken breasts, topped them with the peas and salsa, and served it with the toasts spread with the ricotta. This is really delicious, too. The creamy milky ricotta is the perfect accent for the sweet/tart salsa, no matter how you choose to serve it. Yet another reason to make your own ricotta. And strawberry salsa. 

Crostini with Strawberry Salsa, Ricotta, and Peas

Recipe by Renée Robinson
Servings

4 - 6

servings

Crostini is Topped with Creamy Homemade Ricotta, Strawberry Salsa, and Peas

Cook Mode

Keep the screen of your device on

Ingredients

  • Ricotta Spread Ingredients
  • 1 cup 1 ricotta, See the link to my recipe in Notes

  • 1 teaspoon 1 lime zest

  • 1 teaspoon 1 coarsely ground black pepper

  • 1/4 teaspoon 1/4 Morton’s kosher salt

  • Strawberry Salsa Ingredients
  • 1 pound 1 strawberries, sliced and cut into small chunks

  • 1 large 1 jalapeño, seeded and minced

  • 3 large 3 scallions, thinly sliced

  • 3/4 teaspoon 3/4 Morton’s kosher salt

  • 1 1/2 teaspoons 1 1/2 coarsely ground black pepper

  • 3 tablespoons 3 pomegranate molasses

  • 1/4 cup 1/4 sliced almonds, toasted

  • 2 tablespoons 2 fresh mint leaves

  • Additional Ingredients
  • 1/2 cup 1/2 frozen baby peas, rinsed under cold water until thawed, and drained

  • 1 1 baguette, sliced into 1/2” thick slices, drizzled with olive oil, and lightly toasted

Directions

  • Ricotta Spread Directions
  • Combine all the ingredients in a small bowl and let sit at room temperature while you prepare the rest of the meal.
  • Strawberry Salsa Directions
  • Combine all the ingredients in a medium sized bowl, tossing gently. Taste for seasoning.
  • Additional Directions
  • Spread the ricotta on the slices of toasted baguette, add a few peas, and top with a spoonful of strawberry salsa. Enjoy!

Notes

2 Responses

  1. I’m making this. Oh yes I am! I’m actually going to make the ricotta with Jared. And then create this . . . I’m excited about it.

    1. I think this is the perfect thing to make with Jared. He will love seeing how the curds form. I love this and can’t wait to hear how you like it! Do you think he may even be enticed to eat the “green element” – peas? 😅

Leave a Reply

Your email address will not be published.

The maximum upload file size: 512 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

Facebook Activitry

Facebook Comments