Pea Pesto Crostini with Prosciutto
Crostini with pea pesto and prosciutto! Crispy baguette slices topped with pea pesto and salty prosciutto for the springtime appetizer.
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.
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. So is crispy toast and salty prosciutto. Preferably all together in one delectable bite.
Pea Pesto Crostini with Prosciutto
Ingredients
- 1 medium French baguette sliced into 16 (½-inch thick) rounds
- 1 garlic clove
- 3 tablespoons (45 mL) olive oil
- ⅓ 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
Instructions
- 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.
18 Comments on “Pea Pesto Crostini with Prosciutto”
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!
Those look so great. I’m in love with your blog, mouth-watering.
I so second your feelings on basil. it is like my oxygen! This pea pesto is so gloriously green! I’m so into it.
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!
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!
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!
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.
Great photos and wonderful recipe! Thanks for sharing and have a lovely weekend 🙂
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!
Love anything with prosciutto and basil! This sounds like the perfect recipe for entertaining this summer, so gorgeous with the mix of colours also.
Gorgeous recipe, perfect for a spring/summer lunch. And I agree, fresh basil is mandatory to life. ; ) Have a nice weekend!
This looks so amazing!!! The smell of basil fills me with joy! Pair it with peas and prosciutto – oh my! Pinned.
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.
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!
Veggie filled toast are the best summer lunches! These look amazing!
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!