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  • Writer's pictureThe 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


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.


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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