Marjoram Pea Pesto Crostini with Fresh Ricotta

Finished Marjoram Pea Pesto Crostini with Fresh Ricotta up close from front on slate cheese board

When I made these Marjoram Pea Pesto Crostini with Fresh Ricotta the other day, I thought I was being so creative. The Marjoram Pea Pesto is a healthy spin on traditional pesto with updated flavor combinations. The Homemade Instant Pot Ricotta Cheese is pretty standard, except it takes advantage of my Instant Pot, making preparation and cleanup speedy.

However, when I checked online to decide what to name these crostini, the first link that came up was Giada’s Pea Pesto Crostini! Whoops! So much for being unique. I’ll take it as a confirmation that my creative endeavors seem to resonate with others–some pretty famous others.

As “little toasts”, crostini are the perfect party snack, dinner appetizer, or game night finger food. All you need are slices of bread and toppings. Crostini can be all types of flavors, including sweet, spicy, or savory.

For my Marjoram Pea Pesto Crostini with Fresh Ricotta, I blended together homegrown marjoram with pantry and freezer staples, whipping up Marjoram Pea Pesto in just five minutes! Using my Instant Pot, I made fresh Ricotta Cheese from scratch. Then I put the ricotta on the pesto, and the pesto on these delectable, crunchy, pre-seasoned toasts.

Asturi Rosemary and Olive Oil Bruchettini bread slices laid out on slate cheeseboard from side

Asturi Rosemary and Olive Oil Bruchettini bread slices laid out on slate cheeseboard from front

Asturi Rosemary and Olive Oil Bruchettini bread slices laid out on slate cheeseboard from top

Marjoram Pea Pesto Crostini with Fresh Ricotta on slate cheeseboard from front

Marjoram Pea Pesto Crostini with Fresh Ricotta on slate cheeseboard from side up close

Marjoram Pea Pesto Crostini with Fresh Ricotta on slate cheeseboard from front angle

Marjoram Pea Pesto Crostini with Fresh Ricotta on slate cheeseboard from front angle

Though I made the pesto and ricotta from scratch, they are just as easily purchased.

We ate these crostini as an appetizer for dinner, though later we couldn’t resist and ended up snacking by dipping the mini toasts directly into leftover pesto.

Let me know if you get a chance to make some Marjoram Pea Pesto Crostini with Fresh Ricotta of your own!

Items used in this post:

Pea Pesto Crostini with Fresh Ricotta
Prep Time
5 mins
Total Time
5 mins
 
Servings: 10 crostini
Author: Nina
Ingredients
  • 10 crostini (or bread slices)
  • 3/4 cup pea-marjorum pesto (or any other pesto)
  • 1/2 cup ricotta cheese
  • 1 sprig marjoram (optional)
Instructions
  1. Lay out crostini slices.

  2. Spread pesto on each crostini slice.

  3. Place ricotta on top of pesto.

  4. (Optional) Garnish with marjoram.

Marjoram Pea Pesto Crostini with Fresh Ricotta on slate cheeseboard from front angle

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