Pea and Prosciutto Crostini

Warmer spring days call for lighter eats and this Pea and Prosciutto Crostini hits all the marks!

📝 Ingredients

• 1 1/3 cup fresh or frozen peas
• 1/4 cup + 1 tablespoon freshly grated parmigiano reggiano
• 1/4 teaspoon kosher salt, I use Diamond brand
• 1 1/2 tablespoons good quality olive oil + 2 tablespoons for brushing
• 1/2 lemon, juiced
• 1/2 lemon, zest for garnish
• 1 large garlic clove, halved
• Mint for garnish, chiffonade or cut into thin strips
• 1 ciabatta baguette, sliced into 12 1/2-inch diagonal slices
• 1/4 pound prosciutto, thinly sliced

👨‍🍳 Instructions

1. 1--- Baguette ---
2. 21. Preheat oven on Broil setting.
3. 3Slice baguette into 12 ½-inch diagonal slices.
4. 4Brush both sides with olive oil and place on a baking sheet.
5. 5Toast for 2 minutes on each side or until golden brown and crisp.
6. 6While toast is still warm, rub halved garlic clove on one side of crostini–be sure to rub the edges with garlic, too!
7. 7Once each toast is rubbed with garlic, set aside.
8. 8--- Pea Mixture ---
9. 9Bring 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.
10. 10Drain peas and place in a bowl. Using the back of a fork, mash peas just enough so that it resembles a textured spread.
11. 11Add parmesan, kosher salt, olive oil, lemon juice and mix well. Taste mixture and adjust seasoning with kosher salt, if needed.
12. 12--- Assembly ---
13. 13Arrange crostini on a platter. Spread pea mixture on crostini. Top with prosciutto and garnish with mint and lemon zest.