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Spring Pea Crostini with Crispy Prosciutto

Updated: Apr 9



Hey foodie friends! 🌸 Looking for a fresh, easy spring appetizer to wow your guests this Easter? This Spring Pea Crostini with Crispy Prosciutto is the perfect blend of vibrant flavors and crunchy textures. Pair it with a chilled glass of Rosé and you've got a match made in heaven. Trust me, your taste buds will thank you!


Spring Pea Crostini with Crispy Prosciutto


Recipe by Tanya Miller, inspired by Giada De Laurentiis’ Pea Pesto Crostini



INGREDIENTS:


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


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:


For spring pea mash:

  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:

  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 with a chilled glass of Rosé or Riesling!


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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