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.