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9 brightly colored crostini on a marble slate.
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5 from 3 votes

Colorful Easter Crostini

These pretty Easter crostini will make everyone smile! They’re spring pea with mint and goat cheese, mushroom pâté with carrot roses and white balsamic honey peach and ricotta!
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Appetizer
Cuisine: International
Diet: Vegan
Servings: 18 crostini
Calories: 39kcal
Author: Genevieve Morrison

Equipment

  • cutting board and sharp knife
  • sauté pan (for the mushroom pâté)
  • food processor
  • apple peeler
  • toothpicks or cocktail pins
  • small saucepan
  • 3 separate sealable containers for your toppings (if you intend to prepare ahead of time)

Ingredients

For the mushroom pâté with carrot rose crostini

For the spring pea with mint and goat cheese

  • ½ cup fresh peas
  • 1 tbsp. fresh mint
  • 1 tsp. olive oil
  • 3 oz. goat cheese
  • ¼ tsp. red pepper flakes
  • 1 tsp. ponzu sauce

For the balsamic honey peach and ricotta crostini

  • ½ peach - firm
  • ¼ cup white balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. fresh lemon juice
  • 3 oz. ricotta cheese

For all

  • 1 baguette - sliced

Instructions

Prep the Crostini

  • Prep the mushroom pâté and carrot crostini. Follow this simple mushroom pâté recipe, and place it in a sealed container and refrigerate.
  • Use an apple peeler to make thin strips from 3 different colored carrots (or simply orange carrots).Roll the carrot strips into tiny “roses.” For bigger carrot strips, slice them in half first so you can get a tinier rose. Use a toothpick or cocktail pin to hold it tightly. Doing this helps them stay curled up better when you’re ready to assemble the crostini. Make a total of 18. Place carrot roses in a sealed container and refrigerate.
  • Prep the spring pea and goat cheese crostini. In a food processor, place ½ cup fresh peas, 1 tbsp. fresh mint, 1 tsp. olive oil and ¼ tsp. red pepper flakes. Pulse until you have a nice, coarse texture. Just 3 or 4 pulses should do the trick. Place pea mixture into a sealed container and refrigerate.
  • Prep the peach crostini. Dice ½ peach into small pieces. In a small sauce pan, add ¼ cup white balsamic vinegar and 1 tsp. honey. Simmer on MEDIUM for 4-5 minutes, until bubbling and syrupy. Add 1 tsp. fresh lemon juice, stir and pour over diced peaches. Mix gently. If assembling crostini later, place peaches in a sealed container and refrigerate. If assembling right away, remove your other prepped ingredients and prepare to assemble!

Assemble the Crostini

  • Slice 1 baguette into 18 thin slices and toast at 400 F. (200 C.) For 5-8 minutes, until lightly brown.
  • Assemble the pea & mint crostini first. Cover 6 baguette toasts with about 1 tbsp. goat cheese. Then, spoon pea-mint mixture on top of the goat cheese.
  • Next, assemble the mushroom pâté and carrot rose crostini. Spoon a nice helping of mushroom pâté on 6 toasts, then press your carrot roses into the pâté. Feel free to press them down quite deeply. The pâté will work like a cement to keep them from unraveling. Add 1 parsley leaf to each.
  • Assemble your white balsamic honey peach crostini. Cover 6 toasts in a nice helping of ricotta cheese. Then carefully spoon diced peach onto each slice. Top with optional, edible flowers.

Notes

For the spring pea and mint crostini: If you’re using frozen and thawed peas, you don’t need to pulse in the food processor as much as if they were fresh. Watch carefully so the topping doesn’t turn to mush as you pulse. You can also add a little prosciutto if you don’t mind them not being vegetarian, and it will be a lovely addition. I suggest making little prosciutto roses to make them match the carrot roses if you do.
For the mushroom pâté and carrot crostini: I would make the mushroom pâté first because it’s the most “time-consuming.” It takes about 40 minutes or so. You can make it up to a week before the party, so get that out of the way, and the others will be smooth sailing by the time you’re ready to start assembling.
For the balsamic honey peach crostini: Ideally, this would be made the day of the party, as the balsamic vinegar starts to fade a little, the longer it sits in the fridge. The vinegar REALLY brightens the flavor of the peach, so even though it will still be tasty if you make it the night before, it’s tastier when made day-of.
Important note:
The recipe for mushroom pâté and the pea-mint mixture will actually be enough to make double the recipe (12 crostini each). If you use an entire peach (this recipe calls for half) you’ll also have enough for 12 peach crostini. This recipe only calls for half because you may have larger toasts than I do, or want to pile the ingredients higher than I did. Better to have more than less ;)
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 1crostini | Calories: 39kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 32mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1896IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg