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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


  1. Grate garlic on micro plane or pulse by itself in food processor until minced.

  2. Add to food processor: Garlic, peas, parmesan, salt, pepper and pepper flakes (if using). Blend together.

  3. 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


  1. 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.

  2. 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.

  3. Spread a dollop of spring pea mash on crostini and sprinkle with crispy prosciutto bits.

  4. 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.

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