Pea and Prosciutto Crostini
Happy Saturday, y’all! I don’t know about y’all but I have had a WEEK. Really a month, but this pea and prosciutto crostini is just the ticket to a happy weekend. It is SO good, like David and I can eat this entire platter at one time good. This has been my go-to appie this summer. It is super easy to make but don’t let that fool you – it is quite the crowd pleaser (or at least fiance pleaser because #quarantine). Also – how cute is this Nora artichoke?? I know I say this every post, but I am just so obsessed. What is more fun than a multi holiday/occasion dish?!
Pea and Prosciutto Crostini
A pea based pesto with ricotta and mozzarella cheese topped with prosciutto
Ingredients
- 1 baguette
- 1 garlic clove
- 3 tbsp good olive oil
- 1/4 cup fresh basil
- 1 bag frozen peas thawed
- 1/2 tsp fresh lemon juice
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 8 slices prosciutto
- salt and pepper to taste
Instructions
- Blanch peas in salted boiling water
- Preheat grill, slice baguette and then brush olive oil on both sides of slices and grill (flipping half way through) until both sides are golden brown
- Food process garlic, basil, peas, lemon juice, ricotta and mozzarella
- Season mixture with salt and pepper, to taste
- Spread mixture on toasted bread
- Top with 1/2 slice prosciutto
