Sweet Pea Crostini with Proscuitto

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I’m starting to believe that there isn’t anything less than perfect about crostini. They are versatile and perfect for a meal or a snack. And, nothing beats a nice piece of toasted bread. This combination is unusual, beautifully green and perfect for Springtime. It might scare the average Joe with it’s color but it won’t disappoint with flavor. Try it. I promise.

Sweet Pea Topping

  • About 2 cups frozen peas, defrosted
  • 1 garlic clove
  • 1/2 cup grated pecorino cheese
  • small handful of basil
  • 1 sprig of fresh mint
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil

Pulse everything together into a nice chunky paste. Taste for seasoning.

Crostini

  • good crusty bread
  • more olive oil
  • prosciutto

Slice the bread into thick pieces. Drizzle with olive oil, salt and pepper. Broil until toasted. Top with pea mixture, a slice of prosciutto and more pepper. And, a splash of lemon olive oil, if you have it.

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