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Spring Pea Crostini with Crispy Prosciutto

I heard that tomorrow is officially the first day of spring! That means we're on the cusp of verdant spring veggies to brighten up our post-winter kitchen cookery. Thinking ahead to some Easter hors d'oeuvres, these little toasts are spread with a vibrant, garlicky pea puree, then garnished with the salty edge of crispy prosciutto. Gently pulse the freshly shelled cooked peas, or use frozen in a pinch, with Parmigiano Reggiano and high quality olive oil until you have a rustic texture for this pesto-style topping. Serves 4


  • 10 slices prosciutto

  • 2 cups fresh peas

  • 2 garlic cloves, finely chopped

  • 1/2 cup freshly grated Parmigiano Reggiano

  • 1/2 cup olive oil, plus additional for toasting bread

  • 10 chive sprigs, finely chopped, or herb of your choice

  • 1 lemon, zested and juiced

  • salt and pepper, to taste

  • 1 baguette, cut into 22-24 slices, about 1 inch thick


  1. Set the oven at 375 degrees. On a rimmed baking sheet lined with a wire rack, lay the prosciutto slices in a single layer. Bake for 8 minutes until the slices are a dark brown and have a crispy texture. Remove from the oven; cool. Keep the oven on.

  2. Bring a saucepan of salted water to a boil over high heat. Add the peas, and cook for 4 minutes. Strain the cooked peas into a colander, and rinse with cold tap water until they are no longer hot. Dry the peas on a towel.

  3. In a blender or with an immersion blender, combine the peas, garlic, Parmesan, olive oil, chives, lemon zest and juice, salt, and pepper. Pulse the mixture a few times until it forms a coarse puree. Taste for seasoning and add more salt and pepper, if you like.

  4. Toast the baguette slices in the oven with a drizzle of olive oil until lightly golden in color on both sides, for about 4-6 minutes. Remove from the oven and allow to cool slightly until easy to handle.

  5. Spoon the pea mixture on each slice. Break the prosciutto into pieces and garnish each slice with a few pieces, then serve.

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