• The Singing Baker

Pea & Prosciutto Crostini










1 1/3 cup fresh or frozen peas

1/4 cup + 1 TBSP freshly grated parmigiano reggiano

1 pkg Prosciutto

1/4 tsp kosher salt

1 1/2 TBSP extra virgin olive oil + 2 TBSP for brushing

1/2 lemon, juiced

1/2 lemon, zested for garnish

1 large garlic clove, halved

Mint, for garnish (chopped)

1 baguette loaf (ciabatta, italian), sliced diagonally into 12 slices


Baguette:

Preheat oven to broil setting. Slice baguette into 12 diagonal slices.


Brush both sides with extra virgin olive oil and place on baking sheet. Toast for 2 minutes on each side or until golden brown & crisp.


While toast is still warm, rub garlic clove on one side of crostini up to the edges. Once each toast is rubbed with garlic, set aside.


Pea Mixture:

Bring a medium saucepan with 2 1/2 cups of water to a boil. Add peas and blanch; 2 minutes or until tender for fresh peas and 1 minute for frozen peas. Drain peas and place in a bowl. Using the back of a fork, mash peas just enough so that it resembles a textured spread.


Add 1/4 cup parmigiano reggiano, kosher salt, extra virgin olive oil, lemon juice and mix well. Taste pea mixture and adjust seasoning with salt if needed for your preference.


Assembly:

Arrange crostini on a platter. Spread pea mixture on crostini. Top with prosciutto and garnish with mint, lemon zest & remaining TBSP of parmigianno reggiano.



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