Crostini with Pea Pesto and Prosciutto
Crostini with pea pesto and prosciutto. Crispy baguette slices are topped with pea pesto and salty prosciutto for the spring-inspired appetizer.
Is it really almost June? I can’t get over this.
I’ve barely gotten used to not seeing snow on the ground, and not having to carry a jacket everywhere I go.
So, in the spirit of saying farewell to spring and welcoming summer with open arms (minus the sweating part), I made these tasty crostini topped with pea pesto and prosciutto.
The pea pesto is really simple and fresh. It starts with blanched spring peas, which get processed together with fresh garlic, a little bit of olive oil, parmesan cheese, lemon juice, and most importantly, fresh basil leaves.
Oh, the fresh basil. If I could literally have basil every day of the year, I would. No question.
It is mandatory in this pesto. And by pesto, I mean life.
Basil is always mandatory in life.
As well as a crispy toast and salty prosciutto. Preferably all together in one delectable bite.
Happy Friday!
Crostini with Pea Pesto and Prosciutto
Crostini with pea pesto and prosciutto. Crispy baguette slices are topped with pea pesto and salty prosciutto for the spring-inspired appetizer.
Ingredients
- 1 baguette, sliced into 16 rounds (1/2″ thick)
- 1 garlic clove
- 3 tablespoons olive oil
- 1/3 cup packed basil leaves
- 10 ounces fresh peas
- 3/4 teaspoon fresh lemon juice
- 3 tablespoons parmigiano-reggiano cheese, grated
- kosher salt
- freshly ground black pepper
- 8 ounces prosciutto, sliced
- red pepper flakes (optional)
Instructions
- Prepare Toasts: Preheat the oven to 375 degrees Fahrenheit. Place the bread slices on a large baking sheet and toast for 10-15 minutes (flipping over halfway through), or until golden brown. Remove and allow to cool.
- Prepare Pesto: Bring a large pot of generously salted water to a boil. Add the peas and blanch for 1-2 minutes (avoid over-blanching as it will cause the peas to lose color). Drain into a large colander and rinse immediately under cold water.
- Meanwhile, place the garlic in the bowl of a food processor and pulse several times until finely minced. Add the basil. While pulsing, slowly add the olive oil.
- Add the fresh peas and lemon juice and pulse several times until the pesto is coarse, but spreadable.
- Place the pesto in a bowl and stir in the cheese. Season with salt and pepper to taste. Set aside.
- Right before serving, place a half slice (depending on the size) of prosciutto on the crostini. Top with a spoonful of pea pesto and a small pinch of red pepper flakes. Serve immediately.
Notes
Pea pesto can be made up to a day ahead of time and kept in a covered container in the fridge.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 126 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 11mg Sodium: 559mg Carbohydrates: 14g Fiber: 2g Sugar: 2g Protein: 7g
This is the perfect summer lunch!
Good thing I’m growing a ton of peas!
Ooh, I wish I had a garden so I could do that! Thanks Abigail!
Veggie filled toast are the best summer lunches! These look amazing!
Happy Friday Laura!! Such beautiful colors here – definitely too pretty to eat. Ok…I’d still eat them, but you get the idea 😉
Haha! Thanks Todd! Blown away by your cocktail recipe today!
I was totally just having the same conversation yesterday….I cannot believe June is just around the corner. And, yes to pea pesto….always yes to pea pesto.
This looks so amazing!!! The smell of basil fills me with joy! Pair it with peas and prosciutto – oh my! Pinned.
Gorgeous recipe, perfect for a spring/summer lunch. And I agree, fresh basil is mandatory to life. ; ) Have a nice weekend!
Love anything with prosciutto and basil! This sounds like the perfect recipe for entertaining this summer, so gorgeous with the mix of colours also.
This tapas is a marriage made in heaven! Except I could stuff myself with several of these and call it a night. ;p Gorgeous photography btw! lovely blog!
Great photos and wonderful recipe! Thanks for sharing and have a lovely weekend 🙂
YUM – it’s nearly winter here. But I love peas so so much, I feel that I can totally make an exception and just eat a ton of these anyway.
I’ve never tried pesto made with peas before but it sounds like something I would like! I like all of the ingredients you used for this crostini. It would make a perfect party appetizer!
Crostini and bruschette are the best this time of year. With all the fresh produce available they make the best nibble, snack, even a meal!
That pea pesto looks incredible. We should start a club where pesto is a part of every day. Especially when it involves my favorite, peas! And then the crispy crunchy toast … now we are really talking. Pinned!
I so second your feelings on basil. it is like my oxygen! This pea pesto is so gloriously green! I’m so into it.
Those look so great. I’m in love with your blog, mouth-watering.
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Looks great, I make an appetizer with baguette bread also. Spread on fig jam, the some prosciutto then a small amount of brie cheese, bake few minutes in oven till cheese melts, delish!