Spring Appetizer Recipe: Crostini with Pea Shoots and Strawberries

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
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updated May 12, 2022
Crostini with Pea Shoots and Strawberries

Makes15

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(Image credit: Emily Han)

At the farmers’ market this week, I couldn’t resist grabbing handfuls of pea shoots, wild with fresh young leaves and spiraling tendrils. Then my eyes, and nose, wandered over to the baskets of seascape strawberries, and I tucked those in my bag, too. Walking home, I started dreaming of ways to combine these two beautiful ingredients, and before I knew it, I was in the kitchen making these crostini.

(Image credit: Apartment Therapy)

Pea shoots, or tendrils, have a bright, sweet flavor suggestive of pea pods yet more delicate. Together with juicy strawberries and creamy, lemon-flecked ricotta on rounds of toasted baguette, the combination is a joyful bite of spring.

As with all simple, seasonal dishes like this, good ingredients are essential. I found my greens and berries at the McGrath Family Farm stand at the Hollywood Farmers’ Market. Check with your local farmers, Asian grocery stores, or your garden for the pea shoots and if you can’t find those, feel free to substitute baby arugula or watercress. Fresh ricotta may be homemade or store-bought.

A light sprinkle of salt and pepper tops the crostini. I especially like the effect of Murray River salt, with its flaky rose-colored crystals and sweet, almost fruity flavor. (Get it at The Meadow.) Another nice finishing salt like Maldon works, too.

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Crostini with Pea Shoots and Strawberries

Makes15

Nutritional Info

Ingredients

  • 1/2 cup

    sliced strawberries

  • 1/4 teaspoon

    Balsamic vinegar

  • 3/4 cup

    ricotta

  • 1/2 teaspoon

    grated lemon zest

  • 15

    (1/3-inch) slices cut from a baguette

  • 2 tablespoons

    extra virgin olive oil

  • 1 cup

    pea shoots or tendrils

  • Flaky finishing salt

  • Freshly cracked black pepper

Instructions

  1. Preheat oven to 375°F.

  2. In a small bowl, combine strawberries and Balsamic vinegar.

  3. In a separate small bowl, combine ricotta and lemon zest.

  4. Arrange baguette slices in a single layer on a baking sheet and brush both sides with olive oil. Bake until toasted, about 10-12 minutes.

  5. Spread each toast with ricotta and top with pea shoots and strawberries. Sprinkle with salt and pepper and serve.

(Image credit: Apartment Therapy)

Related: Recipe: Fava Bean and Radish Bruschetta

(Images: Emily Ho)

Filed in:
appetizer
easy
quick
vegetarian