Pea and Prosciutto Crostini

By Whisper of Yum
  • Total Time:
    25 minutes
  • Servings:
    12 Crostini

Ingredients

  • 1⅓ cup fresh or frozen peas
  • ¼ cup + 1 tablespoon freshly grated parmigiano reggiano
  • ¼ teaspoon kosher salt, I use Diamond brand
  • 1½ tablespoons good quality olive oil + 2 tablespoons for brushing, I use Brightland’s Alive
  • ½ lemon, juiced
  • ½ lemon, zest for garnish
  • 1 large garlic clove, halved
  • Mint for garnish, chiffonade or cut into thin strips
  • 1 ciabatta baguette, sliced into 12 ½-inch diagonal slices
  • ¼ pound prosciutto, thinly sliced

Instructions

Baguette

  1. Preheat oven on Broil setting.
  2. Slice baguette into 12 ½-inch diagonal slices.
  3. Brush both sides with olive oil and place on a baking sheet.
  4. Toast for 2 minutes on each side or until golden brown and crisp.
  5. While toast is still warm, rub halved garlic clove on one side of crostini–be sure to rub the edges with garlic, too!
  6. Once each toast is rubbed with garlic, set aside.

Pea Mixture

  1. Bring a medium saucepan with 2½ cups of water to a boil. Add peas and blanch; 2 minutes or until tender for fresh peas, 1 minute for frozen peas.
  2. Drain peas and place in a bowl. Using the back of a fork, mash peas just enough so that it resembles a textured spread.
  3. Add parmesan, kosher salt, olive oil, lemon juice and mix well. Taste mixture and adjust seasoning with kosher salt, if needed.

Assembly

  1. Arrange crostini on a platter. Spread pea mixture on crostini. Top with prosciutto and garnish with mint and lemon zest. Enjoy!