Crostini with pea pesto and prosciutto! Crispy baguette slices topped with pea pesto and salty prosciutto for the springtime appetizer.

Pea Pesto Crostini with Prosciutto

In the spirit of saying farewell to spring and welcoming summer, I’m sharing these Pea Pesto Crostini with Prosciutto. 

These crisp bites make a wonderful springtime appetizer or snack. 

Pea Pesto Crostini Ingredients

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.

Pesto Pesto in Food Processor

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. So is crispy toast and salty prosciutto. Preferably all together in one delectable bite.

Pea Pesto Crostini with Prosciutto on Ceramic Tray

Pea Pesto Crostini with Prosciutto

Pea Pesto Crostini with Prosciutto

No ratings yet
Crostini with Pea Pesto and Prosciutto - crisp baguette slices are topped with pea pesto and salty prosciutto for a springtime appetizer. This recipe yields roughly 16 small crostini, serving roughly 8-10 people (2 pieces/person).


  • 1 medium French baguette sliced into 16 (½-inch thick) rounds
  • 1 garlic clove
  • 3 tablespoons (45 mL) olive oil
  • cup packed fresh basil leaves
  • 10 ounces fresh peas
  • ¾ teaspoon fresh lemon juice
  • 3 tablespoons grated parmigiano-reggiano cheese
  • kosher salt
  • freshly ground black pepper
  • 8 ounces prosciutto sliced
  • dried red pepper flakes optional


  • Prepare Baguette Toasts: Preheat the oven to 375°F (190°C) with a rack in the center position. Place the slices on a large baking sheet and toast for 10 to 15 minutes (flipping 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 to 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 coarsely smooth, but spreadable. Stir in the cheese. Season with salt and pepper to taste.
  • Assemble: Placing half a prosciutto slice (depending on the size) on top of each baguette crisp. Top with a spoonful of pea pesto and a small pinch of red pepper flakes. Serve immediately.

Tips for Success: 

  • Pea pesto can be made up to a day ahead of time and kept in a covered container in the fridge.
Serving: 1serving, Calories: 126kcal, Carbohydrates: 14g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 11mg, Sodium: 559mg, Fiber: 2g, Sugar: 2g