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.
Pea pesto can be made up to a day ahead of time and kept in a covered container in the fridge. post it on instagram and tag it #abeautifulplate.
Crostini with Pea Pesto & Proscuitto
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Pea pesto can be made up to a day ahead of time and kept in a covered container in the fridge.
post it on instagram and tag it #abeautifulplate.