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).
Ingredients
1medium French baguettesliced into 16 (½-inch thick) rounds
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.