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.
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:
- Slate cheese board – this one is 12” x 5.5” from Crate and Barrel
- 10 crostini (or bread slices)
- 3/4 cup pea-marjorum pesto (or any other pesto)
- 1/2 cup ricotta cheese
- 1 sprig marjoram (optional)
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Lay out crostini slices.
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Spread pesto on each crostini slice.
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Place ricotta on top of pesto.
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(Optional) Garnish with marjoram.
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Marjoram Pea Pesto (Vegan) -
Pea-Pesto Ricotta Ravioli -
Homemade Instant Pot Ricotta Cheese
