While in the mountains, I couldn’t resist making this really springy appetizer. I made it last year and felt that I didn’t share it enough. So, I made it again with mountain views and grilled (not broiled) bread. It was the perfect treat for Happy Hour at 6pm after a long week and drive to the mountains. As you can imagine, they didn’t last long.

You must try this bright green crostini!

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.