Spring Pea & Minted Cottage Cheese Crostata

Spring Pea & Minted Cottage Cheese Crostata

An easy to make appetizer, side dish or snack with pantry ingredients you probably have on hand.  Substitute the peas with your favorite vegetable.  So simple, you'll want to keep it on seasonal repeat. 



1 sheet puff pastry 

1 cup cottage cheese

2 Tablespoons Bella Cucina Mint & Pistachio Pesto

1/4 cup + 2 Tablespoons Parmesan Cheese

1 whole egg 

1 teaspoon Bella Cucina Wild Oregano & Sage Salt 

1 Tablespoon Bella Cucina  Extra Virgin Olive Oil 


PREPARATION: Preheat oven to 425 degrees F. 

Cut 1/2 inch off each side of the pastry.  Brush the edges of the pastry sheet with water and lay the strips on each side, overlapping each corner.  Cut off any excess of the corners.  

In a mixing bowl, combine the cottage cheese, pesto, 1/4 cup of Parmesan, egg and salt  Mix until well blended. Spoon the cottage cheese onto the puff pastry and spread evenly to the edges.  Top with the peas and the remaining 2 Tablespoons of Parmesan cheese. Drizzle with olive oil.  Bake for 30-35 minutes, until the pastry and filling is puffy and golden brown.  Cool slightly and cut, or serve at room temperature. 

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