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Pea and prosciutto crostini

Pea and Prosciutto Crostini

Warmer spring days call for lighter eats and this Pea and Prosciutto Crostini hits all the marks!
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Course: Appetizer
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Jeri Mobley-Arias


  • 1⅓ cup fresh or frozen peas
  • ¼ cup + 1 tablespoon freshly grated parmigiano reggiano
  • ¼ teaspoon kosher salt, I use Diamond brand
  • 1½ tablespoons good quality olive oil + 2 tablespoons for brushing
  • ½ lemon, juiced
  • ½ lemon, zest for garnish
  • 1 large garlic clove, halved
  • Mint for garnish, chiffonade or cut into thin strips
  • 1 ciabatta baguette, sliced into 12 ½-inch diagonal slices
  • ¼ pound prosciutto, thinly sliced



  • 1. Preheat oven on Broil setting. 
  •  Slice baguette into 12 ½-inch diagonal slices. 
  • Brush both sides with olive oil and place on a baking sheet.
  • Toast for 2 minutes on each side or until golden brown and crisp.
  • While toast is still warm, rub halved garlic clove on one side of crostini–be sure to rub the edges with garlic, too!
  • Once each toast is rubbed with garlic, set aside. 

Pea Mixture

  •  Bring a medium saucepan with 2½ cups of water to a boil. Add peas and blanch; 2 minutes or until tender for fresh peas, 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 parmesan, kosher salt, olive oil, lemon juice and mix well. Taste mixture and adjust seasoning with kosher salt, if needed. 


  • Arrange crostini on a platter. Spread pea mixture on crostini. Top with prosciutto and garnish with mint and lemon zest.