Spring Pea Crostini with Crispy Prosciutto
Recipe by Tanya Miller and inspired by Giada De Laurentiis’ Pea Pesto Crostini
Looking for a fresh, easy spring appetizer for Easter? Share this recipe with family, friends, and loved ones!
Pairing suggestions: 2021 Rosé Grand Klasse Reserve, 2022 Rosé Grand Klasse Reserve (releasing April 1), 2019 Riesling Grand Klasse Reserve
For spring pea mash:
1 clove garlic
10 oz package petite frozen peas, defrosted (we recommend Trader Joe’s brand for sweetness)
1/2 cup grated parmesan
3/4 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup olive oil
Optional: Pinch of pepper flakes
Instructions:
Grate garlic on micro plane or pulse by itself in food processor until minced.
Add to food processor: Garlic, peas, parmesan, salt, pepper and pepper flakes (if using). Blend together.
With the machine still running, slowly add the olive oil until well combined. Transfer to a small bowl and set aside. Best served at room temperature.
For crostini:
8-10 1/2 inch thick slices baguette, preferably day-old (if you ask, most grocery bakeries will slice it for you)
olive oil
spring pea mash (recipe above)
1 pkg prosciutto
Instructions:
Preheat oven to 375 degrees. Brush olive oil on one or both sides of the sliced bread. Bake until golden, about 10-15 min. Let cool at least a few minutes. to room temperature.
While the bread toasts, place single layer sheets of prosciutto on a parchment-lined baking sheet. Bake at 375 for 10-15 minutes, checking at the 10 minute mark. It will shrivel up and darken. Let cool, then break into pieces.
Spread a dollop of spring pea mash on crostini and sprinkle with crispy prosciutto bits.
Serve and enjoy!
Note: The spring pea mash, toasted bread and crispy prosciutto components of the crostini can be prepared a day ahead and assembled just before serving.
